Chocolate Mocha Cheesecake
Crust Ingredients
44 Reduced Fat Chocolate Wafers, crushed
1/4 cup butter, melted
2 Tbsp unsweetened cocoa powder
1/4 cup Splenda No Calorie Sweetener, Granulated
Batter Ingredients
3 - 8 oz packages reduced fat cream cheese
3/4 cup Splenda No Calorie Sweetener, Granulated
2 eggs
2 egg whites
1 1/2 Tbsp cornstarch
1/4 tsp salt
3/4 cup reduced fat sour cream
2 tsp vanilla
1 1/4 tsp instant espresso crystals
2 - .55 oz packages Sugar Free Swiss Miss Instant Cocoa Mix
Preheat oven to 400 degrees F.
Mix crust ingredients together, and press into a 9 inch springform pan.
Place pan on a baking sheet and bake for 10 minutes. Remove from oven
and cool to room temperature.
Reset oven temperature to 325 degrees F.
Beat cream cheese and Splenda Granulated Sweetener together until well
mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until
smooth. Add sour cream and vanilla; mix until well blended.
Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add
instant espresso crystals and cocoa mix. Stir until well combined.
Pour half of plain batter over crust. Top with half of the coffee batter
by placing rounded spoonfuls over the cheesecake batter. Gently swirl
the coffee batter into plain batter with the tip of knife or spatula.
Repeat with remaining batters.
Bake 45 to 50 minutes or until center is almost set.
Remove from oven and gently run metal spatula around rim of pan to
loosen cheesecake (this helps prevent cracking). Let cool 20 to 25
minutes before covering and placing in the refrigerator. Refrigerate 4
to 6 hours or overnight before serving.
Makes: 16 servings
Nutritional Information Per Serving: Calories: 200, Protein: 7 g, Fat:
13 g, Saturated Fat: 8 g, Carbohydrates: 14 g, Sugars: 4 g, Fiber: 0 g,
Sodium: 270 mg, Cholesterol: 65 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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