Light Chocolate Swirl Cheesecake with Cottage Cheese
Submitted by bianca
Lighter cheesecake made with cottage cheese and whipped egg whites, swirled with cocoa for marbled chocolate effect. Bakes in springform pan for 50 minutes, chills overnight.
YIELD
1 cakePREP
25 minCOOK
50 minREADY
1 hrsThis lightened cheesecake uses cottage cheese along with cream cheese to cut calories while whipped egg whites add airy texture.
The batter processes smooth in a food processor, then divides into two portions. Cocoa powder transforms one portion into chocolate while the plain portion stays creamy and light.
Folding beaten egg whites into each portion creates a fluffy texture that’s less dense than traditional cheesecake. Spoon the batters alternately into the pan and swirl for that marbled effect.
A simple cookie crumb base (no butter needed) and an overnight chill complete this impressive dessert that tastes indulgent but keeps the calories in check.
Pro Tips
- Process cottage cheese until completely smooth to avoid lumps
- Beat egg whites to stiff peaks for maximum volume
- Swirl gently with a knife for best marbled pattern
- Cool 15 minutes before chilling to prevent condensation
- Chill at least 8 hours for proper set and best slicing
Ingredients
Directions
Coat bottom of 10 inch springform pan with non-stick cooking spray.
Sprinkle crumbled cookie crumbs on bottom of pan.
Set aside.
In food processor, add cottage cheese and cream cheese and process.
Add 1 cup sugar, whole eggs, and vanilla.
Process until smooth.
Pour 3 cups of this mixture into a large bowl. Add cocoa and 2 tablespoon sugar to the remaining mixture in processing bowl, and process until smooth.
Pour into medium bowl and set aside.
Beat egg whites and cream of tartar until foamy. Add remaining 2 tablespoon sugar and beat until stiff.
Fold ¼ of the egg white mixture into the cocoa mixture.
Fold the remaining egg white mixture into the plain cheesecake mixture.
Spoon alternately into springform pan. Swirl.
Bake at 325℉ (160℃) for 50 minutes. Remove and cool 15 minutes, and then cover and chill for at least 8 hours.
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