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LOCATION: Recipes >> Special Diets >> Cheesecake 13

Print this Recipe    Cheesecake 13

Marbled Chocolate Cheesecake (Lo Cal)
Yield: 10 Servings

1/2 c vanilla wafer crumbs
1 1/2 tb butter or margarine. melted
1 tb unsweetened cocoa

2/3 c skim milk
1 envelope unflavoured gelatin
2 eggs; separated, room temp
12 oz low fat cottage cheese
1/4 c skim milk
6 tb sugar
2 ts vanilla extract
3 tb unsweetened cocoa

In small bowl, combine crumbs and cocoa; add butter and stir until
evenly blended. Press mixture evenly on bottom of 9-inch springform
pan.

In small saucepan over medium high heat, bring 2/3 cup milk to a
boil; set aside. In container of blender, sprinkle gelatin over
remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add
boiling skim milk; cover and blend at low speed 2 min. Add 3 T
sugar, egg yolks and vanilla; blend at medium speed until well
mixed. Add cottage cheese; blend at high speed until smooth. Remove
3/4 c mixture to use for marbling; chill until mixture begins to
thicken. Combine 1 T sugar and cocoa; add to blender container
and blend until mixed. Pour chocolate mixture into large bowl.
Chill, stirring occasionally, until mixture mounds when dropped
from spoon. In small bowl with electric mixer at high speed, beat
egg whites until foamy. Gradually add remaining 2 T sugar; beat
until stiff peaks form. Fold beaten whites into chocolate mixture;
pour chocolate mixture into prepared crust. Spoon large dollops of
vanilla mixture over chocolate; with knife or spatula, gently swirl
to create marbled effect. Cover; refrigerate until firm, about 4
to 5 hours.

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