I never feel guilty when I eat cheesecake. I just convince myself it's full of protein. I got that from my mom. The convincing part, not the cheesecake recipe - you know that.
She once lost weight on a steady diet of almond M&Ms - unfortunately that lucky little occurrence wasn't passed onto me.
So this Chocolate Chip Cheesecake recipe originally called for two 8-ounce bars of cream cheese, softened. Which means you have to know in advance that you wanna make a cheesecake. I mean who knows that in advance? Of course you have to be patient enough to let the cheesecake cook (about 45 minutes) and chill at least (4 hours) but come on. Do we also have to wait for the cream cheese to soften? There is only so much that can be expected of me when I crave cheesecake.
But in all seriousness this recipe using Temp Tee Whipped Cream Cheese is super creamy and super easy and super light and requires no water bath and can be made kosher for passover when using one of the new macaroon pie shells now avail. Or go crust-less and make minis -- then you can really convince yourself it's all protein and all good for you. Yeah, yeah, there is still sugar (two types) and eggs in there but so what? As my grandmother used to say "nu... so a little sugar never hurt anyone, everything in moderation."