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Chocolate Swirl Cheesecake

Chocolate Swirl Cheesecake

  • Ingredients

  • CRUST

    1¼ cups vanilla wafer crumbs

    4 Tbsp butter or margarine, melted

    2 Tbsp EQUAL Spoonful

    1 Tbsp unsweetened cocoa powder

     

    CHEESECAKE

    750g (3 packets)reduced-fat cream cheese, softened

    3/4 cup EQUAL Spoonful

    2 eggs

    2 egg whites

    2 Tbsp cornstarch

    1 cup reduced fat sour cream

    1 tsp vanilla essence

    35g chocolate, melted, slightly cooled

    1 Tbsp low fat milk

    Chocolate curls, to decorate (optional)

Instructions

1. For Crust: Mix vanilla wafer crumbs, butter and Equal. Press onto bottom and 1/2-inch up side of a 20cm spring-form pan. Bake in preheated 160°C oven for 10 minutes. Cool on wire rack while preparing cheesecake.

2. For Cheesecake: Beat cream cheese and 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 45-50 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

Energy 686kJ (164 Cal)

Protein 7g

Carbohydrates 8g

Fat 11g

Cholesterol 57mg

Sodium 235mg