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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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The stripe design can be achieved simply-just layer dark-and light-colored batters. There's no swirling involved. Ingredients:
1 cup graham cracker crumbs (about 8 cookie sheets) |
2 tablespoons butter or stick margarine, melted |
cooking spray |
3 (8-ounce) blocks fat-free cream cheese, softened |
1 (8-ounce) block 1/3-less-fat cream cheese, softened |
1 cup sugar |
1/2 cup 1% low-fat milk |
2 teaspoons vanilla extract |
2 large eggs |
2 large egg whites |
4 ounces semisweet chocolate, melted |
Directions:
1. Preheat oven to 325°.
2. To prepare crust, combine cracker crumbs and butter in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
3. To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add sugar, milk, and vanilla, beating well. Add eggs and egg whites, 1 at a time, beating well after each addition. Pour half of the cheese mixture into another bowl. Add chocolate to remaining batter. Pour one-third of white batter into prepared pan. Pour one-half of chocolate batter in center of white batter in pan; spread to within 1 inch of edge of white batter. Pour one-third of white batter in center of chocolate batter; spread to within 1 inch of edge of chocolate batter. Pour remaining chocolate batter in center of white batter; spread to within 1 inch of edge of white batter. Pour remaining white batter in center of chocolate batter; spread to within 1 inch of chocolate batter. (Design on top should look like a target.)
4. Bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
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