New York cheesecake swirled with a rich chocolate mixture. Thanks to Pure Via sweetener and reduced fat dairy products, you’ll never miss the calories.
Makes 16 servings
1- ¼ cups (300 mL) crushed reduced fat vanilla wafer cookies
3 Tablespoons (45 mL) butter, melted
3 packages (8 ounces [225 g] each) reduced fat cream cheese, softened
18 packets Pure Via sweetener
2 egg whites
1 cup (250 mL) reduced fat sour cream
4 Tablespoons (50 mL) 1% low fat milk, divided
2 teaspoons (10 mL) vanilla extract
1 ounce (30 g) unsweetened chocolate, melted, slightly cooled
Chocolate curls (optional)
Preheat oven to 325°F.
NUTRITIONAL INFORMATION (PER SERVING)
For Crust, combine both ingredients. Press mixture onto bottom and ¼-inch up sides of a 9-inch shiny spring form pan. Bake 8 minutes. Cool on wire rack while preparing Cheesecake.
For Cheesecake, beat cream cheese and Pure Via sweetener in mixing bowl on medium speed of mixer until combined. Mix in eggs and egg whites until combined. Fold in sour cream, 3 Tablespoons (45mL) of the milk and vanilla until blended. Remove ½ cup (125 mL) of the batter. Pour remaining batter over Crust.
Mix melted chocolate and remaining 1 Tablespoon (15 mL) milk into reserved batter. Place spoonfuls of chocolate batter over top of cheesecake batter in pan. Using the tip of a sharp knife, gently swirl chocolate batter into cheesecake.
Bake 32 to 35 minutes or until center of cake is almost set. Remove from oven. Carefully run a thin metal spatula around edge of cheesecake. Cool completely in pan on wire rack. Refrigerate several hours or overnight. When ready to serve, carefully remove sides of pan. Garnish with chocolate curls, if desired.
Calories 188; Protein 7g; Carbohydrates 13g; Fat 13g; Cholesterol 55mg; Sodium 282mg
Milk – 1; Fat – 2-½
Calorie Reduction – 37%
Carbohydrate Reduction – 32%