Friday, December 12, 2008

Chocolate Swirl Non-Cheesecake

This is my version of a one-bowl swirl cheesecake recipe I found in a magazine - I believe it was a Philadelphia Cream Cheese recipe.

Chocolate Swirl Non-Cheesecake

4 squares semi-sweet baking chocolate (I used Baker’s.)
2 cartons (8 oz. each) Tofutti Better Than Cream Cheese, divided
1/2 cup organic sugar, divided
2 eggs’ worth of Egg Replacer (prepare per directions on box), divided
1/2 tsp. vanilla
1 ready-to-use chocolate crumb crust

Preheat oven to 350 F.

Microwave chocolate in a large microwavable bowl on High 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through. Stir until chocolate is completely melted.

Mix 1 carton of Tofutti, 1/4 cup of the sugar, and 1 egg’s worth of Egg Replacer into the melted chocolate with wire whisk or electric mixer until well blended. Pour into crust.

Mix remaining Tofutti, sugar, vanilla, and Egg Replacer in the same bowl until well blended. (If you want the nice yellow color of eggy cheesecake, add a couple of drops of yellow food coloring. Or for Valentine’s Day you could add a few drops of red food coloring.)

Spoon plain batter over chocolate batter; use a butter knife to swirl batters together, taking care not to cut the crust.

Bake 40 minutes or until center is almost set. Cool before refrigerating. Chill in fridge 3 hours or overnight. Makes 8 servings.

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