Easy Chocolate Swirl Cheesecake

Easy Chocolate Swirl Cheesecake

My mum just made my daughter the best birthday cake in the world and oh my goodness! Why didn’t she ever make me cakes like these when I was a child?! Oh well, at least now I know what I’ll be eating for the rest of my birthdays to come!

So simple and quick to make. And the chocolate cookie crust to go with this cheesecake is A.MA.ZING!

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Easy Chocolate Swirl Cheesecake

Weight Watchers: 3pp per slice

Servings 16 slices

Calories 129kcal

Author Karina - Cafe Delites

Ingredients

Base:

• 250 g digestive biscuits/graham cracker crumbs
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon natural sweetener/sugar of choice
• 2 tablespoons light butter/coconut oil

Cheesecake:

• 500 g low fat/fat free cream cheese
• 200 g light Ricotta
• 2 eggs
• ½ cup natural sweetener/sugar of choice
• 2 tablespoons cornflour/corn starch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ cup melted dark/semi sweet chocolate

Instructions

• Preheat oven 180C | 356F. Grease a shallow small – medium sized round springform cake pan.
• Mix together base ingredients until combined well, and press down into the tin. Refrigerate and prepare cheesecake.
• Combine the cream cheese, ricotta, eggs and sweetener in a bowl. Beat on low speed until smooth and combined.
• Add the cornflour/starch, lemon juice and vanilla, beating for a further 2 minutes on low speed until smooth and creamy.
• Pour onto chocolate base into prepared pan and spoon melted chocolate over the top. Swirl chocolate around with the back of a knife to create a marble effect.
• Bake in the oven for 30 – 40 minutes, or until just set in centre.
• When cheesecake is set and top has slightly browned, remove from oven and allow 15 minutes to cool. Place in the fridge for 1 hour to chill.

Nutrition

Serving: 1g | Calories: 129kcal | Carbohydrates: 9g | Protein: 6.3g | Fat: 7g

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