Marbled Cheesecake

We don’t care if it’s cheating to use tofu in this way! This low-fat cheesecake is delicious.

[cooking_tip]Keep the romance alive by using lighter ingredients.[/cooking_tip]

[ingredients-list title=”Ingredients” serving_size=”1/12″]

  • 3 ounces low-fat honey graham crackers
  • 1 tablespoon plus 1 cup of sugar
  • 1 container (19 ounces) silken tofu, well drained
  • 1 pound fat-free cream cheese
  • 1 extra large egg plus 2 extra large egg whites
  • 1/4 cup chocolate syrup


  • 1/2 cup toasted wheat germ
  • 2 tablespoons extra-light olive oil
  • 3 tablespoons flour
  • 1 teaspoon vanilla extract



[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 350°F. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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 over the bottom and partway up the sides of a 9 inch springform tin. Bake for about 10 minutes or until set. Cool. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Put the tofu, soft cheese, flour, egg and egg whites, vanilla and the remaining sugar into the food processor and process until smooth. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Measure 8 fluid ounces of the tofu mixture into a small bowl and stir in the chocolate syrup. Pour the remaining mixture into the crumb crust. Pour the chocolate mixture in a ring on top and swirl in with a knife to marble. Bake for 45 minutes. Turn off the oven and leave the cheesecake inside for 45 minutes. Cool to room temperature before chilling overnight. [/step-item]
[nutrition-info calories=”241″  fat=”8g” “] [/nutrition-info]

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Originally Published in Reader's Digest