Marbled Cheesecake
Ready In: 1 hr 15 mins
Serves: 12
Ingredients
- 1 cup chocolate wafer crumbs (about 18 wafers)
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 3 (250 g) packages fat-free cream cheese, softened
- 1 1⁄4 cups sugar
- 1 cup fat free sour cream
- 1 tablespoon flour
- 2 teaspoons vanilla
- 2 large eggs
- 2 semi-sweet chocolate baking squares, melted
Directions
- Preheat oven to 375°F.
- To pepare crust, in a small bowl, combine wafer crumbs and butter. Mix well. Press into the bottom of an 8-inch springform pan. Wrap the outside of pan with heavy-duty foil. Set aside.
- In a large mixing bowl, using an electeic mixer, set on medium speed, beat cream cheese and sugar for 2 minutes, Beat in sour cream, flour and vanilla. Add the eggs, one at a time, beating well after each addition.
- Transfer 1 1/2 cups of the batter ot a small bowl. Stir in chocolate. Spread 1/2 vanilla batter over crust. Top with chocolate batter. Spoon remaining vanilla batter over chocolate. Top with remaining chocolate.
- Using a knife, gently swirl batter together. Place pan in a shallow roasting pan. Add enough boiling water to come half-way up the sides of springform pan. Bake until just set, about 1 hour 15 minutes.
- Place pan on a wire rack and cool to room temperature.
- Cover and chill for 4 hours.
- Test cheesecake doneness: Remove the pan from oven and shake very gently - cake should be set, not wobbly in center.
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