Decadent Weight Watchers Chocolate Chip Cheesecake Recipes

DECADENT WEIGHT WATCHERS CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat oven to 325ºF.
• Lightly coat a 9-inch springform pan with cooking spray. Crush cookies; sprinkle evenly over bottom of pan.
• Using an electric mixer, in a large bowl, beat together cream cheeses on lowest speed until well-blended.
• In a small bowl, combine sugar and flour; add to cream cheese mixture and beat until smooth.
• In a food processor or blender, purée cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture; beat until smooth. Add egg whites; beat until well-blended. Stir in 1/2 cup chocolate chips.
• Pour batter into prepared pan and sprinkle with remaining chocolate chips. Bake until cheesecake puffs and center is almost set, about 60 minutes.
• Transfer to a wire rack and cool completely. Run a knife around sides of pan to loosen; release pan sides. Cover and chill overnight. Cut into 12 slices and serve. Yields 1 slice per serving.

NO-BAKE DECADENT CHOCOLATE CHEESECAKE

Steps:

• Make sure all ingredients are at room temperature before you start.
• Melt the butter over a low heat.
• Crush the ginger nut biscuits while the butter is melting.
• Stir crushed biscuits into the melted butter.
• Pour mixture into a 9-inch springform tin and press down evenly to form base for cheesecake.
• Place in fridge to chill.
• Melt chocolate gently in bowl suspended over simmering water (water shouldn't touch the bowl).
• Whip double cream til it forms peaks.
• In another bowl mix half the mascarpone and half the yogurt.
• Pour half the melted chocolate into the whipped cream and mix immediately (it is important that the whipped cream is not chilled at this point or the chocolate will set too quickly. If this does happen (end up with a speckled brown and white mix instead of a smooth, homogenous brown mix) pop into the microwave for 20 seconds the).
• Pour the rest of the melted chocolate into the mascarpone/yogurt mix and mix immediately (same points as above apply about chocolate setting too quickly).
• Spread the chocolately mascarpone/yogurt mix over the biscuit base.
• Spread the chocolately double cream over the mascarpone/yogurt mix.
• Mix the remainder of the yogurt and mascarpone together and spread over the top of the double cream (it will probably mix together and become a bit chocolately but that's fine).
• Chill overnight.
• Decorate with grated chocolate if you wish.

WEIGHT WATCHERS CHEESECAKE - 3 POINTS

Steps:

• Prheat the over to 325 degrees; wrap the outside of a 10-inch springform pan with heavy duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the sides of the pan.
• In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth.
• Add the eggs, 1 at a time, beating on low speed until blended; stir in the lemon zest.
• Pour the batter into the springform pan and set into a large roasting pan.
• Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.
• Bake until almost completely set, 30-32 minutes.
• Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven for 30 minutes.
• Transfer to a rack and run a knife around the edge of the pan to release the cake.
• Cool completely, then refrigerate, covered, until ready to serve.

WEIGHT WATCHERS CHEESECAKE

Steps:

• Preheat the oven to 325°F Wrap the outside of a 10 inch springform pan with heavy duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the sides of the pan.
• In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth. Add the eggs 1 at a time beating on low speed until blended. Stir in the lemon zest. Pour the batter into the springform pan and set into a large roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake until almost completely set, 30-35 minutes.
• Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven 30 minutes. Transfer to a rack and run a knife around the edge of the pan to release the cake. Cool completely, then refrigerate, covered, until ready to serve.