Chocolate Cheesecake

Going to start trying something new =). Click the images for a large preview. Today I decided to try Layne Norton’s Cheesecake. I modified it a tiny bit to my own specifications. Here is how it turned out.

TASTE

Just had a piece this morning. It tastes phenomenal. If you are expecting some sort of Eli’s Cheesecake then this is not the recipe for you. The recipe itself does not create a cheesecake that is “extra smooth and creamy.” Other then that, it tastes fairly similar to cheesecake. I’d give it a 7 on the similarity scale. When I ate my first piece I thought I was actually eating a piece of cheesecake, it is great!

My roommate’s really picky girlfriend had a piece too and she said it did taste like cheesecake as well. So overall it is a GREAT recipe and should be tried out sometime in your healthy career.

NUTRITION FACTS

I made 16 slices out of this cheesecake… That is 81.75 calories PER SLICE! If you make bigger slices of 8, that is 163.5 calories per slice!

INGREDIENTS

• 3 Packages of Non-Fat Cream Cheese
• 4 Whole Large Eggs
• 1 TSP of Vanilla Extract
• 1 TBSP of Cinnamon
• 1/2 Cup of Skim Mlik
• 1 Cup of Granular Splenda [Cooking Splenda]
• 2 TBSP of Fat Free, Sugar Free Chocolate Syrup
• 1 Scoop of Chocolate Whey
• Pam
• [Optional] 1/2 Packet of Fat Free, Sugar Free Pudding Mix

STEPS

1. Pre-heat oven to 350.
2. Put all ingredients into a large bowl.



3. Use an electric mixer to mix this together.



4. Pam a 9” pie pan.
5. Pour everything into pan.



6. Do whatever design you want on the top right now.



7. Pop it into the oven.



8. Let it heat for 35 minutes.
9. Turn off oven and let it cool down for 2-4 hours. [Don't open oven door]
10. Remove from oven and place in fridge for 5 hours or overnight.
11. When you cut, be sure to run the knife under hot water and wipe it off with each cut.
12. Enjoy!

Here are some more pictures…