| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Desserts | 12 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 1/2 | c | Chocolate wafer cookie crumbs, (8 cookies) |
| 1 | c | Sugar |
| 1/4 | c | All-purpose flour |
| 1 | tb | Vanilla extract |
| 16 | oz | Nonfat process cream cheese product, softened |
| 16 | oz | Nonfat sour cream |
| 4 | Eggs | |
| 3 | Squares sweet baking chocolate, melted | |
| 1 | inch. |
INSTRUCTIONS
Wrap outside bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil. Coat bottom of pan with cooking spray; sprinkle with chocolate wafer cookie crumbs, and set aside. Combine sugar and next 4 ingredients in a bowl. Beat at medium speed of an electric mixer until smooth. Add eggs, 1 at a time; beat well after each addition. Pour half of cheese mixture into a bowl; add melted chocolate, stirring until well blended. Spoon alternating mounds of plain and chocolate cheese mixtures into prepared pan; swirl with a knife to create a marbled effect. Place pan in a large shallow pan; add hot water to larger pan to a depth of Bake at 325 deg for 45 minutes; remove from oven. Remove springform pan from water; remove foil from pan. Let cool 1 hour. Cover and chill at least 2 hours. Yield: 12 servings (serving size: 1 wedge). Per serving: 343 Calories; 20g Fat (51% calories from fat); 7g Protein; 35g Carbohydrate; 108mg Cholesterol; 235mg Sodium NOTES : This sensational cheesecake, made with nonfat cream cheese and sour cream, can be whipped up in no time flat. Recipe by: Cooking Light, Jan/Feb 1994, page 62 Posted to MC-Recipe Digest V1 #431 by igor@digex.net on Jan 28, 1997.
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