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Chocolate Marble Cheesecake

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Ingredients
  Yogurt cheese 1 Cup (16 tbs)
  Reduced fat chocolate graham cracker crumbs 1 1⁄2 Cup (24 tbs)
  All fruit apricot spread 3 Tablespoon, melted
  Skim ricotta cheese 1 Cup (16 tbs)
  Egg whites 4
  Light cream cheese 8 Ounce (1 Package)
  Unbleached flour 1 Tablespoon
  Vanilla 1 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Unsweetened dutch processed cocoa 1⁄4 Cup (4 tbs)
  Almond extract 1 Teaspoon
Directions

Preheat oven to 350 degrees.
Prepare Yogurt Cheese; set aside.
Coat a 9-inch springform pan with cooking spray.
In a bowl, mix graham cracker crumbs and all-fruit spread.
Lightly press crumb mixture into bottom of pan.
Bake for 8 minutes.
Set aside.
Increase oven temperature to 375 degrees.
Process ricotta cheese in a food processor until almost smooth.
Add egg whites and process until smooth.
Add Yogurt Cheese, cream cheese, flour, vanilla and half of sugar.
Process until a smooth batter forms.
Pour half of filling into a bowl.
Add cocoa, remaining sugar and almond extract.
Stir until well combined.
Alternately pour batters, half of each at a time, into crust.
Gently swirl batters with a spatula.
Bake until a knife inserted in center comes out clean, 35 to 40 minutes.
Cool on wire rack for 15 minutes.
Run a knife blade around the edge of pan.
Cool for 30 minutes.
Remove side from pan.
Cool completely.
Chill for at least 4 hours.
Cut into 12 slices.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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