Marble Sour Cream Cheesecake
Yield: 12 servings
- Vegetable cooking spray
- 8 chocolate wafer cookies, crushed
- 2 (8-ounce) packages Neufchâtel cheese, softened
- 2 cups nonfat sour cream
- 1/2 cup sugar
- 4 eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa
- Coat a 9-inch springform pan with cooking spray; wrap a large piece of heavy-duty aluminum foil around bottom and up sides of springform pan. Sprinkle cookie crumbs in bottom of pan; set aside.
- Beat Neufchâtel cheese and sour cream at medium speed of an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating at low speed after each addition. Stir in almond and vanilla extracts.
- Spoon 2 cups of batter into a medium bowl; add cocoa, stirring well. Pour half of chocolate batter into prepared pan. Spoon plain batter over chocolate batter. Drop remaining chocolate batter, one tablespoon at a time, over plain batter. Swirl with a knife to create a marbled effect.
- Place prepared springform pan in a shallow pan. Add hot water to pan to depth of 1 inch. Bake at 325° for 55 minutes (center will be soft but will firm when chilled). Turn off oven, and partially open oven door; leave cheesecake in oven 1 hour. Remove from oven, and let cool to room temperature on a wire rack. Cover and chill 8 hours.
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Marble Sour Cream Cheesecake Recipe at a Glance
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