Chocolate swirled cheesecake

Yield: 1 Servings

Measure Ingredient
2 tablespoons Graham cracker crumbs
Yogurt cheese*
1 pack (8 ozs.) neufchatel cheese (light cream cheese), softened
1½ teaspoon Vanilla extract
¾ cup Sugar
1 tablespoon Cornstarch
1 Carton (8 ozs.) frozen egg substitute, thawed
¼ cup Cocoa
¼ teaspoon Almond extract

Heat oven to 325 degrees. Spray bottom of 8-9 inch springform pan with vegetable cooking spray. Sprinkle graham cracker crumbs evenly in bottom of pan. In large mixer bowl on medium speed of electric mixer, beat yogurt cheese, Neufchatel cheese and vanilla until smooth. Add sugar and cornstarch; beat just until well blended. Gradually add egg substitute, beating on low speed until blended. Transfer 1-½ cups mixture to medium bowl; add cocoa. Beat until well blended. Stir almond extract into vanilla mixture. Spoon mixtures alternately into prepared pan. With knife or metal spatula, cut through mixtures for marbled effect. Bake 35 minutes for 8-inch pan; 40 minutes for 9-inch pan. Remove from oven. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover and refrigerate about 6 hours.

Makes 16 servings.

NOTE: To make yogurt cheese - Line non-rusting colander or sieve with a large piece of double thickness cheesecloth or large coffee filter; place colander over a deep bowl. Spoon one 16-oz. container plain low-fat yogurt into prepared colander; cover with plastic wrap. Refrigerate about 10 hours. Remove yogurt from cheesecloth; discard liquid.

Recipe by: BestRecipes (April, 1993) Posted to MC-Recipe Digest V1 #894 by "Eugene Johnston" <ejohnston@...> on Nov 09, 1997

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