Chocolate-Swirl Cheesecake
Nutrition
Calories: 246 kcalCarbohydrates: 35 gProtein: 14 gFat: 15 gSaturated Fat: 10 gCholesterol: 21 mgSodium: 118 mgFiber: 3 gSugar: 31 gVitamin A: 6.5 IUCalcium: 147 mgIron: 10 mg
Ingredients
- 1 ½ cup chocolate or vanilla wafer cookies Crust
- 4 tablespoon sugar Crust
- 4 tablespoon Earth Balance spread Crust
- 2 8 oz containers soy cream cheese Cake
- 2 12 oz aseptic pkgs silken-firm tofu Cake
- 1 teaspoon vanilla Cake
- 1 tablespoon vanilla pudding mix Optional (Cake)
- ¼ cup white Flour Cake
- 1 cup sugar Cake
- ½ cup best- quality dark chocolate buttons are easiest to melt (Swirl)
Instructions
- 1. Preheat oven to 325 degrees.
- 2. In food processor, mix crust ingredients. Press into lightly oiled 9-inch springform pan.
- 3. Mix cake ingredients in a clean food processor until very smooth (don’t be afraid of overmixing) and then pour on top of crust in pan.
- 4. Melt chocolate in microwave at 50 percent (about 3 minutes). Gently swirl into cheesecake mixture with a knife.
- 5. Bake for 75 minutes. Cool completely and then refrigerate overnight. Slide a knife around cake before removing springform from pan base.
- Courtesy of Taste for Life
- Recipe from The Urban Vegan