Rich Chocolate Cheesecake
All the richness of a true chocolate cheesecake, but with a 38% reduction in calories thanks to Equal and the reduced-fat cream cheese and sour cream it contains.
Recipe Ingredients:
Crust:
1 cup chocolate wafer crumbs
3 tablespoons Equal® Spoonful*
3 tablespoons stick butter or margarine, melted
Cheesecake:
3 (8-ounce each) packages reduced-fat cream cheese, softened
1 1/4 cups Equal® Spoonful**
2 large eggs
2 large egg whites
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced-fat sour cream
2 teaspoons vanilla extract
4 ounces (4 squares) semi-sweet chocolate, melted and slightly cooled
Fresh raspberries (optional)
Fresh mint (optional)
Cooking Directions:
- For Crust: Combine chocolate crumbs, 3 tablespoons Equal® and melted butter. Press onto bottom of a 9-inch springform pan. Bake in preheated 325°F (160°C) oven 8 minutes. Cool on wire rack while preparing cheesecake.
- For Cheesecake: Beat cream cheese and 1 1/4 cups Equal® in mixing bowl on medium speed of mixer until smooth and well combined. fluffy. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined. Gently fold in melted chocolate. Pour batter over baked crust.
- Bake in preheated oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving.
- To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.
Makes 16 servings.
*May substitute 4 1/2 packets Equal sweetener.
**May substitute 30 packets Equal sweetener.
Nutritional Information Per Serving (1/16 of recipe): calories 217, protein 7 g, carbohydrate 13 g, fat 16 g, cholesterol 62 mg, sodium 246 mg.
Food Exchanges: 1 milk, 3 fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.