Friendly Marble Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
7 whole gluten-free vanilla cookies, crushed fine2 tbsp applesauce1 cup Splenda granular (or sugar)1 ½ packages (19oz) low-fat silken tofu, drained2 cups Neufchatel cheese, softened2 tbsp cornstarch2 egg replacers, prepared2 tsp vanilla extract¼ cup dark chocolate sundae syrup
Preheat oven to 350F. Grease a 9” spring-form pan.
Mix cookie crumbs and applesauce until moistened. Press into the bottom of pan.
Bake 10 minutes, cool completely.
In a blender or food processor, process Splenda, tofu, cheese, cornstarch, egg replacers and vanilla until smooth.
Measure out 1 ½ cups processed mixture into prepared crust, add chocolate syrup to remaining mixture in blender and process to blend in completely.
Pour chocolate puree in a ring on top of vanilla, swirl with a knife.
Bake 45 minutes.
Turn off the oven, leaving the cheesecake inside (do not open door) for an hour.
Remove from oven and cool to room temperature before chilling completely.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Mix cookie crumbs and applesauce until moistened. Press into the bottom of pan.
Bake 10 minutes, cool completely.
In a blender or food processor, process Splenda, tofu, cheese, cornstarch, egg replacers and vanilla until smooth.
Measure out 1 ½ cups processed mixture into prepared crust, add chocolate syrup to remaining mixture in blender and process to blend in completely.
Pour chocolate puree in a ring on top of vanilla, swirl with a knife.
Bake 45 minutes.
Turn off the oven, leaving the cheesecake inside (do not open door) for an hour.
Remove from oven and cool to room temperature before chilling completely.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 122.4
- Total Fat: 5.5 g
- Cholesterol: 16.8 mg
- Sodium: 125.7 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 1.7 g
- Protein: 8.2 g
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