Here we have two variations of yummy chocolate cheesecake. An elegant chocolate swirl and a chocolate berry.
Chocolate Cheesecake Swirl
A chocolate cheesecake with a vanilla wafer crust, reduced fat cream cheese, spoonable sweetener in place of sugar, egg whites, cornstarch, reduced fat sour cream and vanilla. Swirl unsweetened chocolate and top with chocolate curls, if desired.
1-1/4 cup vanilla wafer crumbs
4 tablespoons stick butter or margarine, melted
2 tablespoons spoonable sweetener
3 8-ounce packages reduced fat cream cheese, softened
3/4 cup spoonable sweetener
2 large eggs
2 large egg whites
2 tablespoons cornstarch
1 cup reduced fat sour cream
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted, slightly cooled
1 tablespoon fat free milk
Chocolate curls (optional)
For crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325 degree oven 10 minutes. Cool on wire rack 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 and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
Bake in preheated 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. Garnish top of cheescake with chocolate curls, if desired. Cut cake into wedges.
- * May substitute 3 packets sweetener.
- ** May substitute 18 packets sweetener.
Did you know? September 13th is International Chocolate Day.
Recipe makes 12 servings
Calories: 164; Protein: 7g; Carbohydrates: 8g; Fat: 11g; Cholesterol: 57mg; Sodium: 235mg
Food Exchanges: 1 Milk, 2 Fat
A wafer crumb and pecan crust with a cream cheese, brown sugar substitute, egg, vanilla, espresso coffee powder, flour and sour cream filling make this rich mocha cheesecake.
1-1/2 cups sugar free chocolate wafer cookie crumbs
1-1/2 cups chopped pecans
4 tablespoons butter
3 8-oz. packages cream cheese, softened
1 cup brown sugar substitute
1 teaspoon vanilla extract
4 teaspoons instant espresso coffee powder
2 tablespoons all-purpose flour
1 cup sour cream
Preheat oven to 400-degrees.
Combine the chocolate wafer cookie crumbs, pecans and butter or margarine and mix well. Press into the bottom and 1/2 up the sides of one 9-inch springform pan.
In a large bowl, with and electric mixer on medium speed, beat together the cream cheese and brown sugar substitute until fluffy. Beat in the eggs, vanilla and espresso until smooth and well blended. Approximately two minutes. Add the flour and sour cream and beat until smooth. Scrape filling into the prepared crust and smooth top.
Bake at 400-degrees for 15 minutes then reduce oven temperature to 300-degrees and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the center.
Let cake cool for two to three hours then refrigerate until well chilled. Approximately six hours or overnight. One hour before serving, run a knife around the edge of the pan and remove the cake from the springform pan. Slice Mocha Cheesecake and serve.
Chocolate Berry Cheesecake
Huge reduction in fat not flavor. Fat free cottage cheese, skim milk, reduced fat cream cheese with semi-sweet chocolate chips, strawberries and raspberries. Chocolate wafer crumbs as the crust.
1 12-oz. container fat free cottage cheese
2/3 cup sugar
3 tablespoons skim milk
1 cup mini semi-sweet chocolate chips
2-1/2 cups fresh strawberries, stems removed, halved
1 8-oz. package reduced fat cream cheese
1/2 cup liquid egg substitute
1-1/4 teaspoon vanilla
2 tablespoons raspberry all fruit spread
1 cup chocolate wafer crumbs
Preheat oven to 350 degrees. Spray bottom of 9-inch springform pan with nonstick cooking spray. Press chocolate wafer crumbs firmly onto side or bottom of prepared pan. Bake 10 minutes. Remove from oven; cool. Reduce oven temperature to 325 degrees.
Combine cheeses in large bowl with electric mixer. Beat at medium speed until well blended. Beat in sugar until well blended.
Beat in egg substitute, milk and vanilla until well blended. Stir in mini chips with spoon. Pour batter into prepared pan. Bake 40 minutes or until center is set. Remove from oven; cool 10 minutes in pan on wire rack. Carefully loosen cheesecake from edge of pan. Cool completely. Remove side of pan from cake.
Whisk fruit spread and 2 tablespoons water in medium bowl until well blended. Add strawberries; toss to coat. Arrange strawberries over top of cake. Refrigerate 1 hour before serving. Garnish with fresh mint, if desired. Recipe makes 16 servings.
Did you know? July 30 is National Cheesecake Day.