Recipes for the Soul--Chocolate Swirl Cheesecake

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Chocolate Swirl Cheesecake

 

Crust:

18 reduced fat creme filled chocolate sandwich cookies

3 tablespoons light butter, melted

 

Cake:

4 packages (8 oz each) Neutchatel cheese, at room temp

1 1/2 cups sugar

1 pkg (12 oz) pastaurized refrigerated liquid eggs

substitute, such as Egg Beaters

1 cup reduced fat sour cream

1 1/2 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/4 cup hot water

 

Position oven rack in lower third of oven, preheat oven to

350.

Coat 9 in springform pan with cooking spray.

Wrap outside, including bottom of pan, with heavy duty foil

 

Crust: In blender process cookies until finely ground.

Transfer to bowl; combine with butter.

Press into bottom and 1/2' up side of pan.

Bake 10 minutes; set aside on rack.

 

Cake: At high speed beat cheese and sugar until smooth.

Reduce speed to low; beat in egg substitute, sour cream and

vanilla.

Increase speed to medium-high; beat 5 minutes.

In bowl stir cocoa into water until smooth; stir in 1 1/2

cups batter until combined.

Pour half of remaining plain batter into crust.

By spoonfuls drop half of chocolate mixure onto batter in

pan.

Top with remaining plan batter and spoonfuls fo chocolate

mixture.

Pull knife through better to create swirls.

Place pan in roasting pan; fill rosting pan with hot water

halfway up side of springform pan.

Bake 1 hour or until center is set.

Remove from water; remove foil.

Run knife around edge of cake.

Cool on rack 1 1/2 hours; refrigerate 8 hours or overnight.

Remove side of pan, transfer to serving plate.

 

 

 

 

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