I am always on the search for yummy desserts that are lower in fat, sugar and calories. I have tried many, but have not posted them because I have thrown them away. There is no sense in wasting my time posting something I think is not good. However, I just happened to find this yummy Diabetic chocolate swirl cheesecake recipe as I was googling stuff, and it looked pretty good, so I gave it a whirl! I found this recipe at The Diabetic Gourmet Magazine website.
It received RAVE reviews from my BFF The Newyorican, as well as The Genius (who is a picky 13 year old). Bluebell and I enjoyed it also, although I must admit I put some sugar free chocolate sauce on mine…..Chocolate Swirl Cheesecake
Yield: 16 servings
• 1-1/4 cups vanilla wafer crumbs
• 4 tablespoons stick butter or margarine, melted
• 2 tablespoons Equal Â® Spoonful or Granulated* (I used Splenda baking mix)
• 3 packages (8 ounces each) reduced-fat cream cheese, softened
• 3/4 cup Equal Â® Spoonful or Granulated** (I used Splenda Baking Mix)
• 2 eggs
• 2 egg whites
• 2 tablespoons cornstarch
• 1 cup reduced fat sour cream
• 1 teaspoon vanilla
• 1 ounce unsweetened chocolate, melted, slightly cooled
• 1 tablespoon fat-free milk
• Chocolate curls (optional)
* May substitute 3 packets Equal sweetener * May substitute 3 packets Equal sweetener ** May substitute 18 packets Equal sweetener
1. For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal®. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
2. For Cheesecake, beat cream cheese and 3/4 cup Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
3. Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
4. Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.
Nutritional Information (Per Serving)
Protein: 7 g
Sodium: 235 mg
Cholesterol: 57 mg
Fat: 11 g Carbohydrates: 8 g
Exchanges: 1 milk, 2 fat