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Рецепт Chocolate Silk Cheesecake
by Global Cookbook

Chocolate Silk Cheesecake
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Ингредиенты

  • 2/3 c. reduce-calorie chocolate wafer crumbs
  • 2 Tbsp. sugar
  • 1 Tbsp. stick margarine melted
  • 1 Tbsp. water cooking spray
  • 3 ounce semisweet chocolate minced
  • 2 Tbsp. skim lowfat milk
  • 1 1/4 c. sugar
  • 3 pkt nonfat cream cheese (8 ounce each)
  • 1 pkt lowfat cream cheese (8 ounce)
  • 1 Tbsp. vanilla
  • 1/4 tsp salt
  • 4 lrg egg whites
  • 1/2 c. Dutch process cocoa or possibly unsweetened cocoa
  • 1/2 c. warm fudge topping
  • 1 c. lowfat lowfat sour cream

Инструкции

  1. Preheat oven to 400 F. Combine first 4 ingredients in a bowl, and toss with a fork till blended. Press crumb mix into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400 F for 8 min.
  2. Cold crust on a wire rack. Increase oven temperature to 525 F.
  3. Combine semisweet chocolate and lowfat milk in a bowl; microwave at HIGH 45 seconds or possibly till chocolate melts, stirring after 30 seconds. Cold.
  4. Combine 1 1/4 c. sugar, cheeses, vanilla and salt in a food processor and process just till smooth. Add in egg whites, and process till blended.
  5. Add in chocolate mix, cocoa, fudge topping and lowfat sour cream, and process till blended.
  6. Spoon batter into prepared pan. Bake at 525 F for 7 min. Reduce oven temperature to 250 F and bake 25 min or possibly till almost set. Cheesecake is done when the center barely moves when the pan is touched. Remove cheesecake from the oven; run a knife around outside edge, and cold to room temperature. Cover and refrigerateat least 8 hrs.
  7. NOTES :