Chocolate Marble Cheesecake – Light Style

I didn’t think so, but it can be done… LIGHT cheesecake! This cheesecake has only 9 grams of fat and 225 calories per slice. I know that’s not exactly LIGHT, but for cheesecake? Oh yes.

Chocolate Marble Cheesecake
from Self Magazine

Crust
2 tbsp slivered blanched almonds
Vegetable oil cooking spray
6 chocolate wafers (I used TJ’s Cats cookies bc I had them on hand)

Filling
15 oz (1 3/4 cup) part-skim ricotta
8 oz lowfat cream cheese, room temperature
1 cup sugar
1/2 cup lowfat sour cream
1 large whole egg
2 egg whites
1/4 tsp almond extract (or to taste)
2 tbsp all-purpose flour
1/4 tsp salt
2 tbsp amaretto (if desired) – I did not, only bc I didn’t have any
3 tbsp unsweetened cocoa powder
1/2 tsp instant-espresso powder
3 tbsp bittersweet chocolate chips

  • 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″ 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 tbsp crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.
  • Filling: Puree 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 tbsp 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.
    (I did not do this bc I am, and when I say I am, I mean Marcelo is a piggy and wanted a taste. It chilled for about 3 hours and I removed the pan with no problem.)
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1 Response to “Chocolate Marble Cheesecake – Light Style”


  1. 1 Mer February 2, 2008 at 3:05 am

    Marble cheesecake – now there’s one I haven’t tried yet. I guess I probably won’t get around to it for a while, since I have a milk allergy. But yours looks good. :0)

    Just wanted to stop by your blog and welcome you to the Daring Bakers. :0)


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