Reduced-Fat Mocha Swirl Cheesecake

Cooking Recipes Catalogue
Advertizing:

A sweet, chocolate wafer crust is the base for a creamy chocolate filling sweetened with SPLENDA® No Calorie Sweetener.

INGREDIENTS (for 1 servings):

PREPARATION:

  • Preheat oven to 400 degrees 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 degrees F.
  • Beat cream cheese and SPLENDA® Granular 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.


  • This recipe has been brought to you by SPLENDA®

    All SPLENDA® recipes are developed, tested and - our favorite part - tasted by the SPLENDA® test kitchen team. Our complete team of cooking and baking experts, including nutritionists, chefs and food technologists work together to make sure:

    Every recipe tastes great.

    Every recipe works - every time.

    Every recipe is good for the whole family.

    Every recipe is documented with complete nutritional information.