Once again, it is nothing short of incredible.
The cheesecake is lightened up with Greek yogurt (as per usual), and I gave Monk fruit sugar a shot here. It passed the taste test pretty well, but regular sugar works just great too! And the ganache is smooth and delicious, with none of the guilt. Check out that almond milk and coconut oil instead of heavy cream!
Chocolate Chip Ganache Cheesecake
1 sleeve of graham crackers
4 tbsp butter (melted)
2 8-oz packages Neufchatel 1/3 less fat cream cheese
1/4 cup sugar*
1/8 cup Monk fruit sugar*
2 tablespoons flour
4 tablespoons agave
1 cup 0% Greek yogurt
2 tsp vanilla extract
3 whole eggs or 6 large egg whites
1/2 cup mini chocolate chips
1/2 cup dark chocolate chips
1/4 cup unsweetened vanilla almond milk
1 tablespoon coconut oil
For the cheesecake:
Preheat oven to 325ºF. Lightly coat a 9-inch springform pan with cooking spray.
Crush graham crackers, mix with melted butter, and press evenly over bottom of pan.
Using an electric mixer, in a large bowl, beat cream cheese on lowest speed for 1 minute.
In a small bowl, combine sugars and flour; add to cream cheese mixture and beat until smooth.
Add agave, Greek yogurt, and vanilla to the cream cheese mixture; beat until smooth. Add eggs one at a time, beating in between until incorporated. Stir in chocolate chips.
Pour batter into prepared pan. Bake until center is almost set, about 50-60 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.
For the ganache:
Melt all ingredients together in 30-second increments. Mix until blended. Allow chocolate mixture to cool at room temperature until it thickens. Poor over top of chilled cheesecake.
*If you don’t have Monk sugar, use 1/2 cup sugar instead