Chocolate Marble Cheesecake

By : Carol from Kamloops, B.C.

* Exported from MasterCook *

Chocolate Marble Cheesecake #1

Recipe By : Carol Williams
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust of Choice
24 ounces cream cheese -- softened
3/4 cup splenda
1/2 cup sour cream
2 teaspoons vanilla
3 large eggs
3 teaspoons all-purpose flour
1/4 cup cocoa
1/4 cup splenda
1 tablespoon canola oil
1/2 teaspoon vanilla

- Preheat oven to 450 degrees
-Place the cream cheese, sourcream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth.
-Add flour, 1 teaspoon at a time, blending well.
-Add eggs; beat well.
- In a small bowl, combine cocoa and 1/4 cup sugar.
-Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture; mix until well blended.
-Aternately spoon plain and chocolate mixtures into prepared crust,ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect.
-Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250
degrees and continue cooking for 30 minutes more.
-Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes.
-Remove from oven and loosen sides with knife.
-Let cool and chill.
**If you use my chocolate flan /pie crust add 11.4 carbs to entire recipe .Recipe to follow.
-Carb count per slice{12} without crust:5.6 minus 0.6 grams fiber= 5 carbs + 0.9 C{with crust} = 5.9 carbs
-Carb count per slice{16} without crust:4.2 minus 0.5 grams fiber= 3.7 carbs +0.4C{ with crust}= 4.1 carbs
* Exported from MasterCook *

Chocolate Flan or Pie Crust

Recipe By : Carol Williams
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Atkins Bake Mix -- or soy flour
2 tablespoons cocoa
2 tablespoons Splenda
2 tablespoons ground almonds
1/2 cup unsalted butter
2 tablespoons water -- divide,optional

-In a large bowl, combine all the ingredients except the water.
-Using an electric mixer, beat the mixture until it is creamy.
-Add water 1 T at a time until dough holds together{adding water may not be necessary}.
-Form the dough into a flat disk ,wrap in wax paper, then chill for at least 30 minutes.
-Press the dough into desired pan, going up the sides, flute the edges.Using a fork, prick the dough all over.
-Freeze for 1 hour, then bake at 350*F for 20-25 minutes or until firm to the touch.
-Cool completely before filling.
-Carb count per serving{16}:1.1 minus 0.4 grams fiber= 0.7 carbs & 2.7 grams protein
-Carb count per serving{12}:1.5 minus 0.6 grams fiber=0.9 carbs & 3.6 grams protein
-Carb count per serving{10}:1.8 minus 0.7 grams fiber= 1.1 carbs & 4.3 grams protein.
-Carb count per serving{8}: 2.3 minus 0.9 grams fiber=1.4 carbs & 5.3 grams protein
-Total carbs of whole recipe"18.2 minus 6.8 grams fiber= 11.4 carbs & 42.8 grams protein

- - - - - - - - - - - - - - - - - -

Serving Ideas : Use the dough to make a crust for a dessert pizza.

- - - - - - - - - - - - - - - - - -