Using a food processor instead of a mixer makes this cheesecake creamier and smoother.

Recipe by Cooking Light November 1997

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Recipe Summary

Yield:
16 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine first 4 ingredients in a bowl, and toss with a fork until blended. Press crumb mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 8 minutes. Cool crust on a wire rack. Increase oven temperature to 525°.

  • Combine semisweet chocolate and milk in a bowl; microwave at high 45 seconds or until chocolate melts, stirring after 30 seconds. Cool.

  • Combine 1 1/4 cups sugar, cheeses, vanilla, and salt in a food processor, and process just until smooth. Add egg whites, and process until blended. Add chocolate mixture, cocoa, fudge topping, and sour cream, and process until blended.

  • Spoon batter into prepared pan. Bake at 525° for 7 minutes. Reduce oven temperature to 250°, and bake 25 minutes or until almost set. Cheesecake is done when the center barely moves when the pan is touched. Remove cheesecake from oven; run a knife around outside edge, and cool to room temperature. Cover and chill at least 8 hours.

Nutrition Facts

261 calories; calories from fat 30%; fat 8.6g; saturated fat 4.7g; mono fat 2.6g; poly fat 0.6g; protein 11g; carbohydrates 35.8g; fiber 0.1g; cholesterol 26mg; iron 0.9mg; sodium 455mg; calcium 161mg.
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