Last month we asked for recipes using our new product DaVinci Chocolate Sauce, Sheri's recipe for chocolate marble cheesecake was the best of the bunch. The recipe takes a little time but according to Sheri, "It is well worth the effort."

Chocolate Marble Cheesecake

1/2 cup sugar free shortbread cookie crumbs
1/4 cup finely chopped nuts of your choice
2 T butter, melted

3 - 8 oz packages of cream cheese softened
1 - 3 oz package of cream cheese or equivalent - softened
1 cup SugarLike® granulated
4 eggs
4 T flour
1 T pure vanilla extract (not imitation)
1 1/3 cups sour cream
1/2 cup DaVinci® Sugar Free Chocolate Sauce

Preheat oven to 350 degrees. Place a small metal pan filled with water on the bottom shelf. Spray an 8 inch spring form pan with spray cooking oil. Mix together the sugar free cookie crumbs, nuts, and melted butter. Spread mixture evenly over the bottom of the pan and press firmly. Bake for 10 minutes, remove, set aside to cool.

With a mixer, cream together the cream cheese and SugarLike®. Add eggs one at a time until well incorporated. Add flour and vanilla. Fold in sour cream.

Reserve 3/4 cup of the cheesecake batter. Pour the remainder into the spring-form pan and spread evenly over the crust. Add DaVinci® Sugar Free chocolate sauce to the reserved batter and stir well. Place large spoonfuls of chocolate batter on the top of the cheese cake batter. Swirl with a knife or small spatula.

Place on the center shelf of the oven. Bake for 1 hour. Turn the heat off after one hour but leave the cheesecake in the oven for 3 1/4 to 4 hours. Remove from oven and allow to cool. Remove from pan to a serving plate when cool. Cover lightly with aluminum foil and refrigerate for a minimum of 4 hours. Best if refrigerated overnight. Makes 16 small (1 inch) servings.

Nutritional information not calculated, but it has very low sugar and carbohydrate gram counts.

From August 2003 Priscilla's Corner
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