Marble Mocha Cheesecake Light Recipes

MARBLE MOCHA CHEESECAKE (LIGHT)

Steps:

• Preheat oven to 350°F Spray a 9-inch springform pan with cooking spray.
• To make crust: in a bowl, stir together all crust ingredients. Press onto bottom and partway up side of prepared pan.
• To make filling: in a food processor, purée all filling ingredients until smooth. Pour into crust.
• To make marble: in a small microwave-safe bowl, heat chocolate with water on high in the microwave for 20 seconds. Stir until smooth. Drizzle over cheesecake; using a knife, marble the batter.
• Bake in centre of oven for 40 to 45 minutes or just until centre of cheesecake is still slightly loose. Cool on a wire rack to room temperate. Refrigerate for 2 hours or until chilled.

MOCHA MARBLE CHEESECAKE

Steps:

• 1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition.2. Reserve 1/2 cup cream cheese mixture. Pour remaining into crust. Place on baking sheet.3. In small bowl stir together creme de cacao and coffee crystals. Stir in reserved cream cheese mixture. Pour over cream cheese mixture in crust. Use knife or narrow spatula to gently swirl coffee mixture into cream cheese mixture.4. Bake on baking sheet at 325°F for 30 to 35 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.5. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

NEW YORK STYLE MARBLE CHEESECAKE WITH CHOCOLATE CRUST

Steps:

• Cream together cream cheese& eggs.
• Make sure they are both at room temperature.
• if possible this will prevent lumps.
• Add in sugar and vanilla and mix.
• In separate bowl, combine crushed cookies with melted butter.
• In large springform pan, press the cookies mixture only in the bottom of the pan (Not the sides).
• Reserve 1/4 of the batter and set aside.
• Pour remaining batter into the pan on top of crust.
• Take reserved mixture and mix in melted choc.
• Swirl in this chocolate mixture by pouring it on top of the white batter and using a knife to make a swirl pattern.
• Bake at 300°F for 50 minutes.
• Let cool for 2 hours.
• Combine 6 oz of chocolate chips and sour cream and ice cooled cake.

LOW CARB MARBLE CHEESECAKE

Steps:

• Preaheat oven to 350 degrees.
• CRUST.
• Mix pecans, brown sugar twin and melted butter.
• Press onto the bottom of a 9" springform pan.
• Bake for 10-15 minutes.
• Remove from oven and set aside to cool.
• FILLING.
• Increase the oven temperature to 450 degrees.
• Beat cream cheese, splenda and vanilla at medium speed until well blended and smooth.
• Add eggs, one at a time, mixing well after each addition.
• Blend chocolate into one cup of batter and add 3 teaspoons splenda.
• Layer the plain and chocolate batters over the prepared crust.
• Cut through the batters with a knife several times for a marbleing effect.
• Bake for 10 minutes.
• Reduce the oven temperature to 250 degrees and continue baking for 30-45 minutes.
• The cheesecake will be set when it is done, but it needs to chill for at least 4 hours in the refrigerator before serving.
• It is best if it chills longer.

MARBLE CHEESECAKE

Steps:

• Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan.
• Bake at 350 degrees F., 10 minutes.
• Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Blend chocolate into 1 cup batter.
• Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect.
• Bake at 450 degrees F., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.