Chocolate Swirl CheesecakeThis low-sugar, low-cal cheesecake is absolutely scrumptious! It is rich, tasty, creamy - amazed me even the first time I made it! Iwas skeptical and afraid to try it (another dish from my dad cuz they told him his sugar was getting a bit high for comfort). I have another one - it's pure chocolate, looks fantastic and tastes just as good. Me, being a chocolate lover to the max, loved it, but that one my dad said was a bit richer than he cared for. But this recipe everyone I know that has tasted it cannot beleive it is "healthy"!
Even if you don't want to use this one, I promise you, it's good for anytime! This is posted on the web site in my sig in the diabetics section but is good for all around healthier eating.
Chocolate Swirl Cheesecake
1-1/4 cup vanilla wafer crumbs
4 tablespoons margarine, melted (I used olive oil)
3 packets sweetener or 2 tablespoons spoonable sweetener
2 packages (8 ounces each) fat-free cream cheese, softened
18 packets sweetener or 3/4 cup spoonable sweetener
2 eggs (I used egg substitute for these and it didn't matter)
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream (I used fat-free for this...still delicious and creamy)
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips, melted
Mix vanilla wafer crumbs, margarine and 1-teasoon sweetener in bottom of 9-inch springform pan. Pat mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350-degree oven about eight minutes. Cool on wire rack. reduce oven temperature to 300-degrees.
Beat cream cheese and 5-1/2-teaspoons sweetener in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Stir in sour cream and vanilla until well blended. Remove 1/2-cup cheesecake mixture. Pour remaining mixture into crust pan. Add melted chocolate to 1/2-cup reserved cheesecake batter; mix well. Place dollops of chocolate mixture on top of cheesecake. Using butter knife or spatula, gently swirl chocolate mixture into cheesecake. Wrap bottom of springform pan with aluminum foil and place in roasting pan on middle oven rack, add 1-inch hot water to pan. Bake in preheated 300-degree oven just until set in center, 45 to 60 minutes. Remove cheesecake from roasting pan and return to oven. Turn oven off and let cheesecake cool in oven with door afar for three hours. Refrigerate eight hours or overnight. Remove side of springform pan; place cheesecake on serving plate.
Nutritional Information per Serving:
Diabetic Exchanges: 1 Fruit, 1-1/2 starch, 2 fat