Marble Mocha Cheesecake (Light)

Total Time
55mins
Prep 15 mins
Cook 40 mins

This light cheesecake is so delicious. Every time I have baked it, my friends couldn't believe it was light and couldn't wait to have a second--or third piece! Can't go wrong with a R. Reisman recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Spray a 9-inch springform pan with cooking spray.
  2. To make crust: in a bowl, stir together all crust ingredients. Press onto bottom and partway up side of prepared pan.
  3. To make filling: in a food processor, purée all filling ingredients until smooth. Pour into crust.
  4. To make marble: in a small microwave-safe bowl, heat chocolate with water on high in the microwave for 20 seconds. Stir until smooth. Drizzle over cheesecake; using a knife, marble the batter.
  5. Bake in centre of oven for 40 to 45 minutes or just until centre of cheesecake is still slightly loose. Cool on a wire rack to room temperate. Refrigerate for 2 hours or until chilled.

Reviews

(2)
Most Helpful

This was very tasty, even more so because it's a "lite" recipe. I love the wonderful mocha flavor (I'm a java fiend and used espresso powder instead of instant coffee) and the swirls give each bite just a kiss of chocolate flavor. My cheesecake rose high on the sides, then collapsed as it cooled, and the swirl cuts spread apart for some reason. I'm not sure what I did wrong, but it still tasted great!

Chilicat July 29, 2007

I can't believe this is "light" cheesecake. It sure doesn't taste like anything you could have on a diet. My husband, who never eats anything light and is a big cheesecake lover, definitely enjoyed this version. It is so nice to know I can have something so sweet and good and still be watching my calories!

Lainey6605 January 30, 2007

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