Mocha Swirl Cheesecake
Source of Recipe
Equal
Recipe Introduction
48% calorie reduction from traditional recipe
Eye catching dessert of cheesecake with a coffee-chocolate mixture swirled throughout. This cheesecake has 48% fewer calories than the original thanks to Equal� and reduced fat dairy products.
List of Ingredients
CRUST:
1 cup chocolate wafer crumbs
1/2 cup chopped pecans or almonds
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal� Spoonful*
CHEESECAKE:
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal� Spoonful**
2 eggs
2 egg whites
1-1/2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla
3 tablespoons Equal� Spoonful***
1-1/4 teaspoons instant coffee crystals
1 teaspoon unsweetened cocoa powder
* May substitute 4-1/2 packets Equal sweetener
** May substitute 18 packets Equal sweetener
*** May substitute 4-1/2 packets Equal sweetener
Recipe
For Crust, combine chocolate crumbs, pecans, butter and 3 tablespoons Equal�. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.
For Cheesecake, beat cream cheese and 3/4 cup Equal� in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined.
Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal�, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
Bake in preheated 325� F oven 45 to 50 minutes or until center of cake is almost set. Cool on 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 side of pan. Cut cake into wedges
|
|
member logon
