Crust: combine all crust ingredients. Press into bottom and ?" (1 cm) up sides of 9" (23 cm) springform pan. Bake at 325F (160?C) 8 minutes. Cool.
Filling: beat Lactantia Light Cream Cheese and ? cup (175 mL) Equal until fluffy. Beat in eggs, egg whites and cornstarch until well blended. Stir in sour cream and vanilla. Remove ? cup (125 mL) cheesecake mixture. Pour remaining mixture into crust in pan.
Add melted chocolate to reserved cheesecake mixture; mix well. Spoon dollups of chocolate mixture on top of cheesecake. Using spatula or knife, gently swirl chocolate mixture into cheesecake.
Bake for 40-45 minutes until almost set in centre. Run knife around edge of cheesecake to release from sides of pan. Turn oven off and let cheesecake cool in oven with door ajar. Refrigerate 4 hours or overnight. Serves 16.
Per serving: 227 Calories; 6 g protein; 16.8 g fat; 14.1 g carbohydrate; 0.4 g dietary fibre.
Tips: To prevent cracking on surface of cheesecake, place a shallow pan of hot water in the oven beside springform pan while cheesecake is baking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (35g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 19 (50%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 8.6mg||0 %|
|Potassium 79.9mg||2 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 4.4g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 38
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