Crust1 cup crushed reduced-fat chocolate graham crackers ¼ c I Can't Believe It's Not Butter spray 2 T. unsweetened cocoa powder ¼ c. Splenda granular
Filling 8 oz. fat free cream cheese 16 oz. firm tofu ¾ cup Splenda granular ½ cup egg substitute (2 eggs) 2 egg whites 1 ½ T. cornstarch ¼ tsp. salt 2 tsp. vanilla 1 ¼ tsp. instant coffee crystals 2 - .55oz. pkg. sugar-free, fat free instant cocoa mix
Preheat oven to 400. Mix crust ingredients together and press into a 9-inch springform pan. Place on a baking sheet and bake for 10 minutes. Remove and cool to room temperature. Reset oven to 325. Blend cream cheese and tofu in food processor until smooth. Beat in Splenda. Add in eggs, egg whites, cornstarch, and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended. Measure out ½ cup of cheesecake batter and pour into small bowl. Add instant coffee crystals and cocoa mix. Stir until well combined. Pour half of batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with tip of knife or spatula. Repeat with remaining batters. Bake 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around the rim of pan to loosen the cake. Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4-6 hours or overnight before serving.
Gwen Coleman, Hillcrest Dietition
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