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Chocolate swirl cheesecake
CHOCOLATE SWIRL CHEESECAKE
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
1 pk Famous Chocolate Wafers
-(9 ounces or 2 1/2 cups)
6 tb Soy margarine -- melted
1/4 c Sliced almonds
-----FILLING-----
16 oz Light cream cheese
10 1/2 oz Firm silken tofu
4 Eggs
3 tb Lemon juice
1 1/4 c Sugar
-----TOPPING-----
16 oz Light sour cream
1/3 c Sugar
1 t Vanilla
1/8 c Chilled chocolate syrup
Preheat oven to 350 degrees. In food processor bowl, process crumbs. Add
almonds and margarine and process. Spread evenly across bottom and up
sides of a 10-inch springform pan. Press onto bottom & up sides of pan.
In clean processor bowl, combine cream cheese and tofu with sugar until
smooth. Add four eggs and lemon juice. Process until smooth. Pour the
filling over the crust and bake for 50 minutes. Remove cheesecake from
oven. Reduce heat to 300 degrees. Mix sour cream, remaining sugar and
vanilla. Spread over cheesecake. Drizzle chocolate syrup over top of
sour cream and gently marble. Bake for 20-25 minutes. Cool for one hour,
then refrigerate overnight. Serve plain or top with fresh fruit. Yields
10 servings. Tip: Look for chocolate wafers in the ice cream toppings
section of your supermarket.
(Cheesecake Per Serving): 588 calories/13 grams protein/12 grams
carbohydrates/35 grams total fat/16 grams saturated fat/127 mg
cholesterol/547 mg sodium (Topping Per Serving): 132 calories/1 gram
protein/2 grams carbohydrates/ 10 grams total fat/6 grams saturated
fat/19 mg cholesterol/68 mg sodium
Created by Connie Cahill
Copyright 1996 Indiana Soybean Development Council
Meal-Master format by Karen Mintzias
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| Free recipe:
Chocolate swirl cheesecake
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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