Marble Sour Cream Cheesecake
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Ingredients |
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8 |
chocolate wafer cookies, crushed |
8 |
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2 pkgs |
cream cheese |
500 g |
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2 cups |
sour cream |
500 mL |
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1/4 cup |
sugar |
50 mL |
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1 tsp |
almond extract |
5 mL |
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4 |
eggs |
5 |
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2 Tbsp |
unsweetened cocoa powder |
30 mL |
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boiling water |
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| Directions |
Preheat oven to 325°F. Spray a 9”
springform pan with nonstick cooking spray. Wrap bottom and
sides of pan with heavy-duty aluminum foil. Sprinkle crumbs
evenly over bottom of pan; set aside. In large bowl with
electric mixer, beat cream cheese, sour cream, sugar and
almond extract until smooth. Beat eggs, one at a time, on low
speed until blended. Pour 2 cups batter into small bowl; whisk
in cocoa until blended. Pour ¾ chocolate batter into prepared
pan; pour plain batter over top. Spoon remaining chocolate
batter by tablespoonful over plain batter. With knife, gently
swirl batter to make a marbled design. Set springform pan into
large roasting pan. Pour boiling water into roasting pan to
come halfway up sides of springform pan. Bake 55-60 minutes,
until set. Turn it over; leave cake in oven with door ajar, 1
hour. Remove and refrigerate until chilled. With thin sharp
knife, cut into 12 even slices.
To Freeze: When cheesecake is completely chilled, wrap entire
springform pan with heavy-duty foil. Freeze up to 2 weeks.
Thaw in refrigerator 1 day before serving
Source: Weight Watchers® |
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Nutrient Content |
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Per Serving: Energy: 265.1 Kcal ·
Carbohydrate: 9.9 g · Protein: 6.9 g · Fat (Total): 22.5 g
· Calcium: 87.3 mg |
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