Chocolate Marble Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Reduced-fat ingredients create a light, creamy cake. Ingredients:
2 tablespoon slivered blanched almonds |
vegetable oil cooking spray |
6 chocolate wafers |
15 ounces (1 3/4 cups) part-skim ricotta |
8 ounces lowfat cream cheese, room temperature |
1 cup sugar |
1/2 cup lowfat sour cream |
1 large whole egg |
2 egg whites |
1/4 teaspoon almond extract (or to taste) |
2 tablespoon all-purpose flour |
1/4 teaspoon salt |
2 tablespoon amaretto (if desired) |
3 tablespoon unsweetened cocoa powder |
1/2 teaspoon instant-espresso powder |
3 tablespoon bittersweet chocolate chips |
Directions:
1. Heat oven to 350°. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325°. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.
2. Filling: Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.
3. Nutritional analysis per serving: 223 calories per serving, 9.7 g fat* (5.4 g saturated), 26.2 g carbs, 0.9 g fiber, 8.4 g protein Nutritional analysis provided by Self
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