MARBLED -sr:c- ? ..
MAKES 10-E:S
H ‘altlty Meals i11 Minutes,.,
3 packages (8 Oi.UlCf:’;,, each)
nonfat crean chee-s<.’, soft ned
1 ¼ cups granulated sugar
1 cup nonfat sour crea1n
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
2 large eggs
2 squares (2 ounces) semisweet
chocolate, melted
FOR TllE CRUST
1 cup chocolate wafer crumbs
(about 18 wafers)
1 tablespoon unsalted butter or
margarine, melted
1 Preheat oven to 325 ° F. To
prepare crust, in a small bowl,
combine crumbs and butter. Mix
well. Press into bottom of an 8-inch
springform pan. Wrap outside of
pan with heavy-duty foil. Set aside.
2 In a large mixing bowl, using
an electric mixer set on medium
speed, beat cream cheese and
sugar for 2 minutes. Beat in sour
cream, flour, and vanilla. Add the
eggs, I at a time, beating well after
each addition.
3 Transfer I ½ cups of batter to
a small bowl. Stir in chocolate.
Spread half of vanilla batter over
crust. Top with half of chocolate
batter. Spoon remaining vanilla batter
over chocolate batter. Top
with remaining chocolate batter.
4 Using a knife, gently swirl batters
together. Place pan in a
shallow roasting pan; add enough
boiling water to come half way up
sides of springform pan. Bake until
just set, about I hour 15 minutes.
5 Place pan on a wire rack and
cool to room temperature.
Cover and chill for 4 hours.
PER SERVING: Calories 289 (16%fromfat) Carbohydrates 44 g
Protein 18 g Sodium 572 mg Fat 5 g Cholesterol 58 mg
COOK .■ IPS
To test cheesecake doneness,
remove the pan from the oven
and shake very gently-the cake
should be set in the center and
not wobbly.
To prevent discoloration of aluminum
springfo rm pans, line the
bottom with a circle of parchment
paper. Coat the paper with
vegetable cooking spray.