Equal Choice | Chocolate Swirl Cheesecake

Chocolate Swirl Cheesecake

Preparation 20 mins
Cooking 1 hr
Serves 12
Nutritional
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Ingredients

CRUST

1¼ cups vanilla wafer crumbs

4 Tbsp. butter or margarine, melted

2 Tbsp. EQUAL SPOONFUL

1 Tbsp. unsweetened cocoa powder

CHEESECAKE

750g (3 packets) reduced-fat cream cheese, softened

3/4 cup EQUAL SPOONFUL

2 eggs

2 egg whites

2 Tbsp. cornstarch

1 cup reduced fat sour cream

1 Tsp. vanilla essence

35g chocolate, melted, slightly cooled

1 Tbsp. low fat milk

Chocolate curls, to decorate (optional)

Instructions

1. For Crust: Mix vanilla wafer crumbs, butter and EQUAL. Press onto bottom and 1/2-inch up side of a 20cm spring-form pan. Bake in preheated 160°C oven for 10 minutes. Cool on wire rack while preparing cheesecake.

2. For Cheesecake: Beat cream cheese and EQUAL in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs,egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.

3. Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.

4. Bake in preheated oven 45-50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.