Marble Cheesecake for Diabetics
The combination of rich taste and creamy texture makes cheesecake one of the most beloved of all desserts. Keep the romance alive by using lighter ingredients.
Number of servings : 12
Prep time: 20 minutes
Cooking time: 45 minutes + 45 minutes standing
Type of meal : | Cakes | Cakes
Special diet : | Diabetes | Low fat
1/3 cup (85 g/ 3 oz) low-fat honey graham crackers (6 whole crackers)
½ cup toasted wheat germ
1 tablespoon plus 1 cup sugar
2 tablespoons extra-light olive oil
560 ml (19 oz) (about 2 cups) silken tofu, well drained
450 g (1 lb) fat-free cream cheese
3 tablespoons flour
1 large egg plus 2 large egg whites
1 teaspoon vanilla extract
¼ cup chocolate syrup
- Preheat the oven at 180ûC (350ûF).
- Combine the graham crackers, wheat germ, and 1 tablespoon of the sugar in a food processor and process into fine crumbs. Add the oil and process until moistened. Press the mixture into the bottom and partway up the sides of a 23-cm 99-in.) springform pan. Bake until set, about 10 minutes.
- Add the tofu, cream cheese, flour, egg and egg whites, vanilla, and the remaining 1 cup sugar to the food processor and process until smooth.
- Measure 1 cup of the tofu mixture into a small bowl and stir in the chocolate syrup. Pour the remaining filling into the crust. Pour the chocolate mixture in a ring on top of the filling and swirl in with a knife. Bake for 45 minutes. Turn off the oven and leave the cheesecake undisturbed for 45 minutes. Cool to room temperature before chilling overnight.