Chocolate Swirl Cheesecake
Ingredients:
1-1/4 vanilla wafer crumbs
3 tablespoons olive oil (extra light)
Three packets or 2 tablespoons measurable sweetener
Two packages fat free cream cheese, softened
3/4 cup measurable sweetener or 18 packets
Egg substitute equal to two eggs
Two egg whites
2 tablespoons cornstarch
1 cup fat free sour cream
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips, melted
Directions:
Mix vanilla wafer crumbs, margarine and 1-teaspoon sweetener in bottom of 9-inch spring form pan. Pat mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350-degree oven about eight minutes. Cool on wire rack. Reduce oven temperature to 300-degrees.
Beat cream cheese and 5-1/2 teaspoons sweetener in large bowl until fluffy; beat in eggs substitute, egg whites and cornstarch. Stir in sour cream and vanilla until well blended. Remove 1/2-cup cheesecake mixture. Pour remaining mixture into crust pan.
Add melted chocolate to ½-cup reserved cheesecake batter; mix well. Place dollops of chocolate mixture on top of cheesecake. Using butter knife or spatula, gently swirl chocolate dollops into cheesecake.
Wrap bottom of spring form pan with aluminum foil and place in roasting pan on middle oven rack, add 1-inch hot water to pan. Bake in preheated 300-degree oven just until set in center, 45 to 60 minutes. Remove cheesecake from roasting pan and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for three hours. Refrigerate eight hours or overnight.
Remove side of spring form pan; place cheesecake on serving plate.
Recipe makes 16 servings.
Nutrition information per serving:
Calories: 246
Protein: 2g
Carbohydrate: 40g
Fat: 3g
Cholesterol: 10mg
Sodium: 193mg
Food exchanges: 1 Fruit, 1-1/2 Starch, 2 Fat
