Diabetic Recipes
Chocolate Swirl Cheesecake
New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries.
Yield: 16 servings
This recipe has 46% less calories than the original.
Ingredients
- 1 1/4 cups vanilla wafer crumbs
- 4 tablespoons stick butter or margarine, melted
- 2 tablespoons Equal Spoonful*
- 3 (8 ounce) packages reduced-fat cream cheese, softened
- 3/4 cup Equal Spoonful**
- 2 eggs
- 2 egg whites
- 2 tablespoons cornstarch
- 1 cup reduced-fat sour cream
- 1 teaspoon vanilla extract
- 1 ounce unsweetened chocolate, melted, slightly cooled
- 1 tablespoon fat-free milk Chocolate curls, if desired
Instructions
- Mix vanilla wafer crumbs, butter and 2 tablespoons Equal Spoonful in bottom of 9 inch springform pan. Pat mixture evenly on bottom and 1/2 inch up side of pan.
- Bake in preheated 325 degrees F oven 10 minutes.
- Cool on wire rack while preparing filling.
- Beat cream cheese and 3/4 cup Equal Spoonful in large bowl until fluffy; beat in eggs and egg whites and cornstarch. Stir in sour cream and vanilla extract until well blended. Remove 1/2 cup cheesecake batter. Pour remaining batter into crust in pan.
- Add melted chocolate and milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonsful of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into heesecake.
- Bake cheesecake for 45 to 50 minutes or until center is almost set.
- Remove cheesecake to wire rack.
- Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving.
- To serve, remove sides of springform pan.
- Garnish top of cheesecake with chocolate curls, if desired.
Notes
* May substitute 3 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Nutrition
Per serving: 164 cal., 7 g pro., 8 g carb., 11 g fat, 57 mg chol., 235 mg sodium
Exchanges: 1 milk, 2 fat
Attribution
Recipe and photo used with permission from: Equal Sweetener