Thursday, September 29, 2011

Crustless Chocolate Swirl Cheesecake

2 (8 oz.) pkgs. cream cheese, softened
3 eggs
2/3 cup raw sugar or natural sugar substitute
1 tsp. pure vanilla extract
4 - 5 oz. dark chocolate, melted
Strawberry topping (see recipe)

Preheat oven to 350°. In a large bowl, add the
cream cheese, eggs, raw sugar and vanilla, beat
with an electric mixer until ingredients are well
combined. Pour batter into a pie pan coated with
non-stick cooking spray. Drizzle melted chocolate
over the surface of the cheesecake and using a
butter knife swirl the chocolate into the batter just
until decorative swirls form, don't over swirl, or you'll
lose the pretty swirled effect. Place cheesecake in the
oven and bake for 30 - 40 minutes. Remove cheesecake
from oven and let completely cool on a wire rack, then
cover cheesecake with plastic wrap and place in the
refrigerator for 3 - 4 hours, to overnight. Before serving,
place a piece of cheesecake onto a serving dish add
strawberry topping, or fruit topping of your choice, and
a dollop of whipped cream, if desired.

Strawberry Topping:
1 bag frozen unsweetened strawberries, thawed
2-3 tbs. raw sugar or natural sugar substitute

In a small bowl, add the strawberries and sugar, mix well.
Place topping into the refrigerator for 2 hours or longer.
Add a few tablespoons on top of each slice of cheesecake
before serving.

As always, Bon Appetit!
~ Lisa ~

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