Chocolate Marbled Cheesecake
Yield
servingsPrep
20 minCook
1 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
chocolate wafers
crumbs |
* |
| 24 | ounces |
cottage cheese (low-fat 1%)
low-fat cottage cheese |
|
| 16 | ounces |
cream cheese
softened |
|
| 1 ¼ | cups | sugar |
|
| 2 | large | eggs |
|
| 4 | each | egg whites |
*
|
| 1 | teaspoon | vanilla extract |
|
| ¼ | cup |
cocoa powder
unsweetened |
|
| Chocolate sauce | |||
| 2 | teaspoons | cornstarch |
|
| ¼ | cup | water |
|
| ½ | cup | light corn syrup |
|
| ¼ | cup |
cocoa powder
unsweetened |
|
| 2 | tablespoons | powdered sugar |
|
| 1 | teaspoon | 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.
Comments
