Triple-Chocolate Cheesecake

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* Exported from MasterCook *

 

Triple-Chocolate Cheesecake

 

Recipe By : Cooking Light

Serving Size : 12 Preparation Time :0:00

Categories : Cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup sugar

1 tablespoon stick margarine

1 tablespoon egg white

1 1/3 cups chocolate graham cracker crumbs -- (about 16

crackers)

Vegetable cooking spray

3 tablespoons dark rum

3 squares semisweet chocolate -- (1-ounce)

1/4 cup chocolate syrup

1 block nonfat cream cheese -- softened (8-ounce)

1 block Neufchatel cheese -- softened (8-ounce)

1 cup sugar

2 tablespoons unsweetened cocoa

1 teaspoon vanilla extract

1/4 teaspoon salt

2 eggs

1/2 cup low-fat sour cream

1 tablespoon sugar

2 teaspoons unsweetened cocoa

Chocolate curls -- (optional)

 

Preheat oven to 350 degrees.

 

Place first 3 ingredients in a bowl; beat at medium speed of a mixer until

blended. Add crumbs; stir well. Firmly press mixture into bottom and 1

inch up sides of an 8-inch springform pan coated with cooking spray. Bake

at 350 degrees for 10 minutes; let cool on a wire rack. Combine rum and

chocolate squares in the top of a double boiler.

 

Cook over simmering water 2 minutes or until chocolate melts, stirring

frequently. Remove from heat; add chocolate syrup, stirring until smooth.

 

Preheat oven to 300 degrees. Place cheeses in a large bowl; beat at medium

speed of a mixer until smooth. Add 1 cup sugar, 2 tablespoons cocoa,

vanilla, and salt; beat until smooth. Add rum mixture; beat at low speed

until well-blended. Add eggs, 1 at a time, beating well after each

addition.

 

Pour cheese mixture into prepared pan; bake at 300 degrees for 40 minutes or

until almost set. Combine sour cream, 1 tablespoon sugar, and 2 teaspoons

cocoa; stir well. Turn oven off, and spread sour cream mixture over

cheesecake. Let cheesecake stand for 45 minutes in oven with door closed.

 

Remove cheesecake from oven, and let cool to room temperature. Cover and

chill at least 8 hours. Garnish with chocolate curls, if desired. Yield:

12 servings (serving size: 1 wedge).

 

CALORIES 260 (35% from fat); PROTEIN 7.5g; FAT 10.1g (sat 5.5g, mono 2g,poly

0.5g); CARB 35.9g; FIBER 0.1g; CHOL 57mg; IRON 0.7mg; SODIUM205mg; CALC 85mg

 

Converted by MC_Buster. KES_14 May 99

 

 

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Karen S

ksonness