- 3 packages (8 oz) nonfat cream cheese
- 1 1/4 cups granulated sugar
- 1 cup nonfat sour cream
- 1 Tbsp flour
- 2 tsp vanilla extract
- 2 large eggs
- 2 square (2 oz) semisweet chocolate
- For the Crust
- 1 cup chocolate wafer crumbs (about 18 wafers)
- 1 Tbsp butter or margarine
Level of difficulty Average
Cost Average budget
Preheat oven to 325F. To prepare crust, in a small bowl, combine crumbs and butter. Mix well. Press into bottom of an 8-inch springform pan. Wrap outside of pan with heavy-duty foil. Set aside.
In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese and sugar for 2 minutes. Beat in sour cream, flour and vanilla. Add the eggs, one at a time, beating well after each addition.
Transfer 1 1/2 cups of batter to a small bowl. Stir in chocolate. Spread half of vanilla batter over crust. Top with half of the chocolate batter. Spoon remaining vanilla batter over chocolate batter. Top with remaining chocolate batter.
Using a knife, gently swirl batters together. Place pan in a shallow roasting pan; add enough boiling water to come halfway up sides of springform pan. Bake until just set, about 1 hour and 15 minutes.
Place pan on wire rack and cool to room temperature. Cover and chill for 4 hours.
To test cheesecake doneness: remove the pan from the oven an shake very gently - the cake should be set in the center and not wobbly.
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