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Ingredients
- 2 sprays cooking spray
- 10 items cream-filled cocolate sandwich cookies
- 8 1/2 tablespoons fat-free cream cheese
- 8 ounces low fat cream cheese, tub-style
- 1 cup sugar
- 2 tablespoons flour
- 1 cup fat-free cottage cheese
- 2 teaspoons almond extract, or less to taste
- 6 large egg whites
- 3/4 cup mini chocolate chips, divided
Details
Servings 12
Preparation time 30mins
Cooking time 90mins
Preparation
Step 1
Preheat oven to 325°F.
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, puree cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese misture; 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 amost set, about 60 minutes.
Transfer to wire reack 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.
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