Chocolate Marble Cheesecake
|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)|
|Light cream cheese||8 Ounce (1 Package)|
|Unbleached flour||1 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsweetened dutch processed cocoa||1⁄4 Cup (4 tbs)|
|Almond extract||1 Teaspoon|
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.
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.
Chill for at least 4 hours.
Cut into 12 slices.