Eye-catching, mouthwatering cheesecake with a coffee-chocolate mixture swirled throughout, and, with a 47% fewer calories than the original.
Author: Merisant/Equal® - www.equal.com
Serves: 16 person(s)
Preparation Time: 30 mins
1/2 cup chopped almonds (for crust)
3 Tbsp stick margarine, melted (for crust)
3 Tbsp Equal® Spoonful (or use 4.5 packets Equal® Sweetener) (for crust)
3 packages reduced-fat cream cheese, softened (8 oz each)
3/4 cup Equal® Spoonful (or use 18 packets Equal® Sweetener)
2 egg whites
1 1/2 Tbsp cornstarch
1/4 tsp salt
1 cup reduced-fat light sour cream
2 tsp vanilla
3 Tbsp Equal® Spoonful (or use 4.5 packets Equal® Sweetener)
1 1/4 tsp instant coffee crystals
1 tsp unsweetened cocoa powder
CRUST: combine chocolate crumbs, pecans, margarine, and 3 tablespoons Equal®. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.
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, cornstarch and salt. Fold in sour cream and vanilla until combined.
Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal®, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batter
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. Cut cake into wedges.
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