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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Created from an adaptation on Swirled Chocolate Cheesecake by Leanne. I loved the way the three colors swirled into each other and the taste was great! Can easily use Splenda for baking instead of sugar. Ingredients:
16 ounces cream cheese (room temp) |
1 cup sugar |
2 tablespoons flour |
1 teaspoon vanilla |
1/2 teaspoon lemon juice |
2/3 cup skim milk |
1 egg |
1 egg yolk |
2 ounces white chocolate |
2 ounces semisweet chocolate or 2 ounces dark chocolate |
2 ounces butterscotch chips |
1 graham cracker crumb crust (9-10-inch) |
Directions:
1. Preheat oven to 350°F.
2. In small bowl or sauce pan melt white chocolate, chocolate and butterscotch separately.
3. Using a larger bowl of hot water with a smaller bowl containing the chocolate works well to melt in a microwave.
4. In mixing bowl beat cream cheese until fluffy then add sugar.
5. Add flour, vanilla, lemon juice and milk.
6. Mix in eggs one at a time.
7. Pour about two cups of cheesecake mixture into crust.
8. Once the white chocolate, chocolate and butterscotch are melted and cooled, split the remaining cream cheese mixture between the three and mix well.
9. If you used chips to melt then there may be some chunks of them left, this is okay.
10. Place dollops of each mixture around the cheesecake in a circle or whatever pattern strikes your fancy.
11. Run a knife or spatula through the mixture to create swirls.
12. Careful not to blend them together.
13. Bake in 350°F oven for 35-55 minutes or until cheesecake is mostly set.
14. It should move a bit in the center- don't worry it will firm up as it chills.
15. Chill for at least 8 hours and enjoy!
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