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Chocolate Marbled Cheesecake

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Submitted by TxDaisey

Marbled chocolate cheesecake made with a lighter cottage cheese and cream cheese blend, swirled with cocoa, and served over a homemade chocolate sauce. Lower-fat cheesecake with full chocolate flavor.

YIELD

12 servings

PREP

20 min

COOK

1 hrs

READY

10 hrs

This isn’t a traditional New York cheesecake. The filling blends cottage cheese with cream cheese, which trims the saturated fat without losing the dense, creamy texture cheesecake fans expect. Puréed in a food processor, the cottage cheese disappears entirely into the batter, leaving only its protein and tang behind.

The marble pattern is created by splitting the batter, mixing cocoa into one half, and dropping alternating spoonfuls into the pan before swirling with a knife. Don’t over-swirl. Three or four passes is enough; more pulls the colors into one muddy brown instead of distinct ribbons.

The crust is just chocolate wafer crumbs sprinkled on the bottom, no butter binder. It’s lighter and quicker than a traditional graham crust, and the cocoa wafer flavor pairs cleanly with the marbled top.

Cooling slowly with the oven door ajar prevents the dramatic crack that ruins so many cheesecakes. The slow temperature drop lets the eggs set without contracting against the pan walls, and the sharp knife around the edge releases tension before the crack can develop.

Eight hours of chilling is required for the slice to hold its shape. Skip the chill and you get cheesecake soup.

Pro Tips

  • Process the cottage cheese until truly smooth before adding anything else. Lingering curds will read as lumps in the finished cheesecake.
  • Bring the cream cheese to room temperature first. Cold cream cheese refuses to smooth out and leaves white streaks.
  • Don’t open the oven during the first hour of baking. Temperature swings are the leading cause of cracks.
  • Run the knife around the edge while the cake is still warm, then let it sit in the cooling oven undisturbed.

Variations

  • Swap the chocolate wafer crumbs for graham cracker crumbs for a lighter, more traditional crust note.
  • Add a teaspoon of espresso powder to the cocoa batter for a mocha marble.
  • Skip the chocolate sauce and serve with fresh raspberries and a dusting of cocoa for a brighter contrast.

Ingredients

¼ 59
CUP ML CHOCOLATE WAFER
crumbs *
24 693.6
OUNCES ML/G COTTAGE CHEESE (LOW-FAT 1%)
low-fat cottage cheese
16 462.4
OUNCES ML/G CREAM CHEESE
softened
1 ¼ 296
CUPS ML SUGAR
2 2
LARGE LARGE EGGS
4 4
LARGE EACH EGG WHITE *
1 5
TEASPOON ML VANILLA EXTRACT
¼ 59
CUP ML COCOA POWDER
unsweetened
Chocolate sauce
2 10
TEASPOONS ML CORNSTARCH
¼ 59
CUP ML WATER
½ 118
¼ 59
CUP ML COCOA POWDER
unsweetened
2 30
TABLESPOONS ML POWDERED SUGAR
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Preheat oven to 325.

Coat bottom and sides of 10 inch springform pan with nonstick cooking spray.

Sprinkle bottom with crumbs and set aside.

Put cottage cheese and cream cheese in food processor.

Process until smooth.

Add 1 cup sugar, whole eggs, egg whites and vanilla.

Process just until smooth.

Pour 3 cups batter into a separate bowl.

Add cocoa and ¼ cup sugar to mixture in processor.

Process until well mixed.

Spoon alternating mounds of cocoa mixture and plain mixture into springform pan.

Swirl with a knife to make a marbled pattern.

Bake 1 hour or until almost set.

Turn oven off.

Remove cheesecake from oven.

Run a sharp knife around edge of pan.

Return cake to oven.

Let stand 1 hour with door ajar.

Cover and chill 8 hours.

Remove sides of pan.

Place on serving platter.

Sauce: in saucepan, mix together cornstarch and water.

Stir until well mixed.

Add corn syrup, cocoa andamp; sugar.

Turn heat to medium and stir until thickened and bubbly.

Stir in vanilla and let cool.

To serve, spoon some sauce into bottom of dessert plates.

Place a slice of cheesecake on top.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 974 43% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 28g 141%
Trans Fat 0g
Cholesterol 240mg 80%
Sodium 430mg 18%
Total Carbohydrate 38g 38%
Dietary Fiber 4g 14%
Sugars g
Protein 70g
Vitamin A 35% Vitamin C 0%
Calcium 23% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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