Saturday, April 24, 2010

Dark Chocolate Cheesecake

This recipe was mediocre.
  • 4 sheets reduced fat graham crackers, crushed*
  • 3 tablespoons splenda
  • 3 tablespoons imitation butter (I use promise Heart Smart 5 calorie)**
  • 1 TBSP Hershey's Cocoa
  • 3 packages (8 ounces each) fat free cream cheese, softened
  • 1 1/2 cups splenda
  • 3 egg beaters
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup fat free sour cream
  • 2 teaspoons vanilla
  • 4 ounces dark chocolate (2.33 dark chocolate Hershey bars)
  • Cool Whip FREE if desired
  1. Mix crumbs, 3 tablespoons splenda, cocoa and melted butter in bottom of 8.5 or 9-inch springform pan. Pat gently. Bake in preheated 325°F oven 4 minutes. Remove and press crumbs down flatter (I couldn't do this before putting it in the oven b/c it stuck to my fingers, so it helped to heat it some first). Return to the oven for more minutes. Cool on wire rack.
  2. Beat cream cheese and 1 1/2 cups splenda in large bowl until fluffy; beat in egg beaters, cornstarch and salt. Beat in sour cream and vanilla until well blended. Melt the choclate bars (broken into pieces) in the microwave for about 1 minute, stirring every 30 seconds. Gently fold in melted chocolate. Pour batter over crust.
  3. Bake in preheated 325°F oven 40-45 minutes or until center is almost set. Remove cheesecake to 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 sides of springform pan.
Makes 8 servings

Nutrition (w/o cool whip)
Calories 198
Fat 4g
Sat Fat 2g
Cholesterol 14g
Sodium 703
Potassium 60mg
Carbs 24g
Fiber 1g
Sugars 12g
Protein 15g

*Next time I'll use 5-6 sheets. This didn't cover the pan well enough.
**Didn't do a super job, so maybe use margarine.

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