Carol's Rich Chocolate Cheesecake
Jun 14, 2007 13:52:32 GMT -8
Post by carol on Jun 14, 2007 13:52:32 GMT -8
CAROL'S RICH CHOCOLATE CHEESECAKE
24 ounces light cream cheese -- room temperature
3/4 cup Splenda * Granular{or more if you like it sweeter}
1/3 cup cocoa
2 tablespoons cornstarch
2 large eggs
2 large egg whites
1 cup light sour cream
1 teaspoon vanilla
Recipe By : Carol Williams
-Spray a 10" springform pan with Pam.
-Beat the cream cheese, cocoa, cornstarch & Splenda in a large bowl until fluffy.
-Beat in the eggs,egg whites.
-Mix in sour cream & vanilla until well blended.
-Pour into prepared pan.
-Place cheesecake pan in a larger pan & add 1" of hot water to the larger pan.
-Bake cheesecake in a 300 degree oven just until set in the center,45 to 50 minutes.
-Remove cheesecake from the larger pan;return cheesecake to the oven.
-Turn the oven OFF & let cheesecake cool 3 hours in the oven with the door ajar.
-Refrigerate 8 hours or overnight.
-Remove side of pan & place cheesecake on a serving plate.
-Garnish with fat free Cool Whip.
16 servings @ 3 Points each
12 servings @ 4 Points each
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NOTE: Best if made the day before needed as it needs to chill at least 8 hours.
Oven 300 degrees
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Per Serving (excluding unknown items): 169 Calories; 11g Fat (59.7% calories from fat); 8g Protein; 9g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : This was my favorite Low Carb cheesecake a few years back. I've made it healthier by using reduced fat ingredients. It's a very rich cheesecake so a small slice goes a long way!
24 ounces light cream cheese -- room temperature
3/4 cup Splenda * Granular{or more if you like it sweeter}
1/3 cup cocoa
2 tablespoons cornstarch
2 large eggs
2 large egg whites
1 cup light sour cream
1 teaspoon vanilla
Recipe By : Carol Williams
-Spray a 10" springform pan with Pam.
-Beat the cream cheese, cocoa, cornstarch & Splenda in a large bowl until fluffy.
-Beat in the eggs,egg whites.
-Mix in sour cream & vanilla until well blended.
-Pour into prepared pan.
-Place cheesecake pan in a larger pan & add 1" of hot water to the larger pan.
-Bake cheesecake in a 300 degree oven just until set in the center,45 to 50 minutes.
-Remove cheesecake from the larger pan;return cheesecake to the oven.
-Turn the oven OFF & let cheesecake cool 3 hours in the oven with the door ajar.
-Refrigerate 8 hours or overnight.
-Remove side of pan & place cheesecake on a serving plate.
-Garnish with fat free Cool Whip.
16 servings @ 3 Points each
12 servings @ 4 Points each
- - - - - - - - - - - - - - - - - -
NOTE: Best if made the day before needed as it needs to chill at least 8 hours.
Oven 300 degrees
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 169 Calories; 11g Fat (59.7% calories from fat); 8g Protein; 9g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : This was my favorite Low Carb cheesecake a few years back. I've made it healthier by using reduced fat ingredients. It's a very rich cheesecake so a small slice goes a long way!