Only 15g carbs in a serving of this popular cheesecake, graced with swirls of real chocolate.Ingredients
1/2 cup finely crushed graham crackers
2 tablespoons butter, melted
1 envelope unflavored gelatin
3/4 cup fat-free milk
2 8-ounce packages reduced-fat cream cheese (Neufchatel), softened
1 8-ounce package fat-free cream cheese, softened
1 8-ounce carton fat-free dairy sour cream
1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
2 teaspoons vanilla
4 ounces semisweet chocolate, melted and cooled
Chocolate curls (optional)
In a medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (may not completely cover bottom). Cover and chill while preparing filling.
In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
In a large bowl, beat cream cheese with an electric mixer until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds and swirl again. Cover and chill about 6 hours or until set.
To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. If desired, garnish with chocolate curls. Makes 16 slices.
Make-ahead Directions: Prepare as directed through step 4, except cover and chill for up to 24 hours. Serve as directed in step 5.
- Nutrition Facts Per Serving
- Total Fat
- Saturated Fat
- Diabetic Exchanges
- Starch (d.e.)1
- Fat (d.e.)2