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Chocolate Swirled Cheesecake Recipe
|Cheese||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Graham cracker crumbs||2 Tablespoon|
|Neufchatel cheese||8 Ounce, softened (1 Package)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Liquid egg substitute||8 Ounce (1 Container)|
|Cocoa||1⁄4 Cup (4 tbs) (Hershey's)|
|Almond extract||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2058 Calories from Fat 963
% Daily Value*
Total Fat 110 g168.9%
Saturated Fat 53.5 g267.6%
Trans Fat 0 g
Cholesterol 248.5 mg
Sodium 1714.1 mg71.4%
Total Carbohydrates 222 g73.8%
Dietary Fiber 20.1 g80.2%
Sugars 168.6 g
Protein 77 g153.3%
Vitamin A 62.9% Vitamin C 1.9%
Calcium 103.3% Iron 76%
*Based on a 2000 Calorie diet
Heat oven to 325°F.
Spray bottom of 8- or 9-inch springform pan with vegetable cooking spray.
Sprinkle graham cracker crumbs on bottom of pan.
Beat Yogurt Cheese, Neufchatel cheese and vanilla in large bowl on medium speed of mixer until smooth.
Add sugar and cornstarch; beat just until well blended.
Gradually add egg substitute, beating on low speed until blended.
Transfer 1 1/2 cups batter to medium bowl; add cocoa.
Beat until well blended.
Stir almond extract into vanilla batter.
Alternately spoon vanilla and chocolate batters into prepared pan.
With knife or metal spatula, cut through batters for marble effect.
Bake 35 minutes for 8-inch pan, 40 minutes for 9-inch pan or until edge is set.
With knife, loosen cheesecake from side of pan.
Cool completely in pan on wire rack.
Cover; refrigerate at least 6 hours before serving.