Zebra Stripe Cheesecake

Yield: 16 servings
Source: Cooking Light Annual Recipes, 2001, p. 233
Jill's Rating: 5/5
Comments: I can never get the strips to come out exactly right, so I now swirl the top with a knife. It's much prettier! Before removing from oven to cool to room temp, I let the cheesecake sit in the oven with the oven door open for about 20 min. This minimizes the rate at which the cheesecake "falls" and reduces cracks a bit. I also used skim milk and light margarine in this recipe and it worked just fine (but did not lower the points).

INGREDIENTS:

Crust:
1 c. graham cracker crumbs
2 T. butter or margarine, melted
Cooking Spray

Filling:
3 (8 oz) blocks fat free cream cheese, softened
1 (8 oz) block 1/3 less fat cream cheese, softened
1 c. sugar
1/2 c. 1% low fat milk (I used skim and it was fine)
2 tsp vanilla extract
2 lg. eggs
2 lg. egg whites
4 oz. semi sweet chocolate, melted

INSTRUCTIONS:

  1. Preheat oven to 325.
  2. To prepare crust, combine cracker crumbs and butter in a bowl; toss with a fork until moist. Press into bottom of a 9 inch springform pan coated with cooking spray.
  3. To prepare filling, beat cheeses at high speed of a mixer until smooth. Add sugar, milk, and vanilla, beating well. Add eggs and egg whites, 1 at a time, beating well after each addition.
  4. Pour half of cheese mixture into another bowl. Add chocolate to remaining batter.
  5. Pour one third of white batter into prepared pan. Pour one half of chocolate batter in center of white batter in pan (bullseye-style); spread to within one inch of edge of white batter. Pour one third of white batter in center of chocolate batter; spread to within one inch of chocolate batter. Pour remaining chocolate batter in center of white batter; spread to within one inch of white batter. Pour remaining white batter in center of chocolate batter; spread to within one inch of chocolate batter. (You're going to be creating sort of a bullseye target here, but the batter will even itself out.)
  6. Bake at 325 for one hour and 10 min or until almost set. Cheesecake is done when center barely moves when pan is touched.
  7. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

NUTRITIONAL INFO:

Healthy Units: 5 per serving
Calories=210; Fat=8.4g; Protein=9.7g; Carb=23.8g; Fiber=.1g; Chol=50mg; Iron=.6mg; Sodium=385mg; Caclium=147mg

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