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Graham crackers, wheat germ, and sugar are used to make the crust of this healthier cheesecake.
You Will Need
3 ounces low-fat honey graham crackers
(6 whole crackers)
1/2 cup toasted wheat germ
1 tablespoon plus 1 cup sugar
2 tablespoons extra-light olive oil
1 container (19 ounces) silken tofu, well drained
1 pound fat-free cream cheese
3 tablespoons flour
1 large egg plus 2 large egg whites
1 teaspoon vanilla
1/4 cup chocolate syrup
What to Do
1. Preheat oven to 350°F. Combine graham crackers, wheat germ, and 1 tablespoon sugar in food processor and process to fine crumbs. Add oil and process until moistened. Place mixture in a 9-inch springform pan and press into bottom and part-way up the sides. Bake until set, about 10 minutes.
2. Add drained tofu, remaining 1 cup sugar, cream cheese, flour, whole egg, egg whites, and vanilla
to food processor (no need to clean bowl) and process until smooth and well blended.
3. Measure out 1 cup tofu mixture, place in small bowl, and stir in chocolate syrup. Pour remaining plain tofu mixture into crust in springform pan.
4. Pour chocolate mixture in a ring on top of batter and swirl in with a knife. Bake 45 minutes. Turn off oven and leave in oven 45 minutes undisturbed. Cool to room temperature before chilling overnight.
Serves: 12
Per serving: Calories 225; saturated fat 1 g; total fat 5 g; protein 11 g;
carbohydrate 35 g; fiber 1 g; sodium 245 mg; cholesterol 21 mg
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