Number of servings : 12
Prep time: 20 minutes
Cooking time: 45 minutes + 45 minutes standing
Type of meal : | Cakes | Cakes
Special diet : | Diabetes | Low fat
1/3 cup (85 g/ 3 oz) low-fat honey graham crackers (6 whole crackers)
½ cup toasted wheat germ
1 tablespoon plus 1 cup sugar
2 tablespoons extra-light olive oil
560 ml (19 oz) (about 2 cups) silken tofu, well drained
450 g (1 lb) fat-free cream cheese
3 tablespoons flour
1 large egg plus 2 large egg whites
1 teaspoon vanilla extract
¼ cup chocolate syrup
- Preheat the oven at 180ûC (350ûF).
- Combine the graham crackers, wheat germ, and 1 tablespoon of the sugar in a food processor and process into fine crumbs. Add the oil and process until moistened. Press the mixture into the bottom and partway up the sides of a 23-cm 99-in.) springform pan. Bake until set, about 10 minutes.
- Add the tofu, cream cheese, flour, egg and egg whites, vanilla, and the remaining 1 cup sugar to the food processor and process until smooth.
- Measure 1 cup of the tofu mixture into a small bowl and stir in the chocolate syrup. Pour the remaining filling into the crust. Pour the chocolate mixture in a ring on top of the filling and swirl in with a knife. Bake for 45 minutes. Turn off the oven and leave the cheesecake undisturbed for 45 minutes. Cool to room temperature before chilling overnight.