Prize Chocolate Cheesecake Recipe
This Prize Chocolate Cheesecake recipe is by a long shot my most preferred recipe. If you have a lot of Cheese on hand then you know its time to make some Prize Chocolate Cheesecake. This Diabetic recipe of Prize Chocolate Cheesecake is quite good. Treat your near and dear ones with this amazing Prize Chocolate Cheesecake as a Dessert . You need to try this Prize Chocolate Cheesecake just once! You'll certainly remain loyal to it forever!
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
Crust
32 graham crackers, crumbed
1/4 cup margarine, melted
2 tsp granulated sugar
1/2 cup semisweet chocolate chips
Filling
8 oz. pkg. cream cheese
2 tsp lemon juice
1 egg, separated
2 tsp granulated sugar
2/3 cup skim milk
1/2 tsp lemon rind, freshly grated
1 env. unflavored gelatin
2 tsp boiling water
Decorative Topping
1/4 cup semisweet chocolate chips, chopped
Directions
To make the crust, mix graham cracker crumbs, margarine and sugar replacement together.
Press into bottom and sides of a 9 in. (23 cm) springform pan.
Chill until firm.
Melt chocolate chips and spread on top of crust.
Refrigerate.
For the filling, beat cream cheese with lemon juice until smooth.
Place egg yolk, sugar replacement and milk in saucepan.
Heat gently until thick enough to coat the back of a spoon, but do not boil.
Remove from heat.
Gradually stir in the cream cheese mixture and grated lemon rind.
Dissolve gelatin in boiling water.
Stir into mixture and blend thoroughly.
Beat egg white until stiff and fold into the filling.
Pour the filling over chocolate-layered crust.
Refrigerate to completely set.
Decorate top with chopped chocolate chips.
Refrigerate until serving time.
Press into bottom and sides of a 9 in. (23 cm) springform pan.
Chill until firm.
Melt chocolate chips and spread on top of crust.
Refrigerate.
For the filling, beat cream cheese with lemon juice until smooth.
Place egg yolk, sugar replacement and milk in saucepan.
Heat gently until thick enough to coat the back of a spoon, but do not boil.
Remove from heat.
Gradually stir in the cream cheese mixture and grated lemon rind.
Dissolve gelatin in boiling water.
Stir into mixture and blend thoroughly.
Beat egg white until stiff and fold into the filling.
Pour the filling over chocolate-layered crust.
Refrigerate to completely set.
Decorate top with chopped chocolate chips.
Refrigerate until serving time.
