Thursday, April 26, 2012
Cheatin’ Chocolate Cheesecake
This cheats the time clock and it also cheats the diet police because it’s so low-cal compared to a conventional cheesecake. It’s a great summer dessert because it needs no eggs, no oven. You do, however, need a mixer, blender or food processor to make it creamy smooth.
8-ounce brick of low-fat cream cheese
6-ounce piece of baking chocolate, melted
1 cup whipping cream
1 teaspoon sugar
Tear off two strips of plastic wrap and line an 8 X 8-inch pan bottom and sides with some left over. These "flaps" will help lift the cheesecake out of the pan.
Let the cream cheese come to “room” temperature while you put an even layer of graham crackers in the pan, touching closely. Break crackers as necessary to fit. This forms a solid bottom crust for your cheese cake. Beat cream cheese, melted chocolate and ½ cup cream until it’s airy, satiny and smooth. Spread over the graham crackers and refrigerate several hours or until firm. Lift out of the pan and cut in 12 portions.
Whip remaining half cup of cream with a teaspoon of sugar and serve a little on each portion.
See more of Janet Groene's galley-tested RV recipes at http://www.CampAndRVCook.blogspot.com