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Chocolate Swirl Cheesecake

 

36

Yield

1

cake

Prep

25

min

Cook

50

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 86653% of calories from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 31g 157%
Trans Fat 0g
Cholesterol 259mg 86%
Sodium 1060mg 44%
Total Carbohydrate 24g 24%
Dietary Fiber 1g 5%
Sugars g
Protein 67g
Vitamin A 39% Vitamin C 0%
Calcium 21% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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