Marble cheesecake

Marble cheesecake

Ingredients/Components

• sugar - 1 c
• vanilla - 2 tsp
• pkg - 4 oz
• milk - 1/2 c
• vanilla extract - 2 tsp
• cocoa - 1 Tbsp
• heavy cream - 3/4 c
• all-purpose flour - 2 Tbsp
• lemon flavoring - 3/4 tsp
• skim milk - 1/4 c
• eggs, slightly beaten - 4 item
• egg yolks, slightly beaten - 3 item
• chocolate extract - 1 tsp
• semi-sweet chocolate, melted - 6 oz
• cholesterol-free egg product - 3 whites
• Thick Yogurt - 2 c
• Raspberry Topping - 1 item

How to make marble cheesecake:

Heat oven to 300°. Spray a spring-form pan, 9 x 3-inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat Thick Yogurt and cheese in medium bowl on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth.

Place 1 cup batter in small bowl. Beat in cocoa and chocolate extract until blended. Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batter with metal spatula for marbled effect, being careful not to touch bottom. Bake 1 hour. Turn off oven; leave cheesecake in oven for 30 minutes. Remove from oven; cool 15 minutes. Prepare Raspberry Topping; spread over cheesecake. Cover and refrigerate at least 3 hours. Or spoon Raspberry topping over individual servings of chilled cheesecake. Makes 12 servings. Per Serving: Calories 195; Protein 6 g, Carbohydrate 32 g, Fat 5 g, Cholesterol 15 mg, Sodium 150 mg.

Thick Yogurt: Line a 6-inch strainer with basket-style paper coffee filter or double-thickness cheesecloth. Place strainer over bowl. Spoon 4 cups of plain nonfat yogurt into strainer. Cover strainer bowl and refrigerate at least 12 hours, draining liquid from bowl occasionally. Per tablespoon: Calories 35; Protein 2 g; Carbohydrates 5 g; Fat 0 g; Cholesterol 0 mg; Sodium 45 mg.

Recipe categories: Cheesecake, Desserts, Oven.