Reduced-fat cream cheese SPLENDA® No Calorie Sweetener, Granulated Large eggs Egg whites Cornstarch Salt Reduced-fat sour cream Vanilla Instant espresso coffee crystals Sugar-free instant cocoa mix
HEAT oven to 400°F.
MIX crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
Reset oven temperature to 325°F.
BEAT cream cheese and SPLENDA® Granulated together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.
MEASURE 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.
POUR half of plain 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 the 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 rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20–25 minutes before covering and placing in the refrigerator. Refrigerate 4–6 hours or overnight before serving.
Note: A water bath may be used to reduce the occurrence of cracks but it will increase the bake time.
Nutritional Information per Serving
Serving Size: 1 slice or 1/16 recipe Calories 210 Calories from Fat 14g Total fat 14g
Saturated Fat 8g Cholesterol 60mg Sodium 280mg Total Carbohydrate 14g Dietary Fiber 1g Sugars 4g Protein 7g