Chocolate Swirl Cheesecake
Yield
1 cakePrep
25 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
chocolate cookie crumbs
|
* |
| 24 | ounces |
cottage cheese
|
|
| 16 | ounces |
cream cheese
|
|
| 1 ¼ | cups |
sugar
|
|
| 4 | each |
egg whites
|
*
|
| 2 | large |
eggs
|
|
| 3 | tablespoons |
cocoa powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
cream of tartar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
chocolate cookie crumbs
|
* |
| 693.6 | ml/g |
cottage cheese
|
|
| 462.4 | ml/g |
cream cheese
|
|
| 296 | ml |
sugar
|
|
| 4 | each |
egg whites
|
*
|
| 2 | large |
eggs
|
|
| 45 | ml |
cocoa powder
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
cream of tartar
|
|
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.
