This cheesecake recipe sort of defeats the purpose of making cheesecake, in that it is made with low fat or light ingredients! However, if you love cheesecake but can’t eat or don’t want to eat the fat, you could lighten it up by using low fat, light or other lighter ingredients. What we give up in fat is often made up for in sugar, and a good nutritionist will tell you one doesn’t compensate fully for the other. A person is better off having a smaller piece of full fat cheesecake than eating the additional sugars which are turned to fat anyway. You could easily make this recipe by simply using the full fat versions of the ingredients but test the batter to ensure it isn’t to sweet.
1 cup reduced fat chocolate wafer crumbs – about 35 cookies
2 tbls margarine melted
3 pkg 8 oz light cream cheese softened
1 1/4 cups sugar
1 tbls all purpose flour
2 teas vanilla
1 cup 8 ounce light sour cream
2 squares 1 ounce melted cooled [unsweetened chocolate]
Combine wafer crumbs & margarine. Press onto bottom of a greased 9 inch springform pan. Set aside. Beat cream cheese & sugar until smooth. Add flour & beat well. Beat in eggs, sour cream & vanilla. Remove 1 1/2 cups batter to a small bowl, stir in chocolate until blended. Pour half of remaining plain batter over crust. Top with half of chocolate batter, repeat layers. Cut through batter with a knife to swirl the chocolate. Bake at 325 for 55 to 60 minutes. Cool for 1 hour – cover & refrigerate. Garnish top – chocolate raspberries.