Marbled Cheesecake - Cooking Light Recipe
Yield: 14 servingsRecipe by luhu.jp
Ingredients:
4: Chocolate wafer cookies, crushed -1/4 cup crumbs
24 ounce: Cottage cheese, lowfat
16 ounce: Light cream cheese,
1 1/4 cup: Sugar, divided
2: Eggs,
4: Egg whites,
1 tsp: Vanilla extract,
3 tbsp: Unsweetened cocoa powder,
Dark chocolate sauce:,
2 tsp: Cornstarch,
1/4 cup: Water,
1/2 cup: Light corn syrup,
1/4 cup: Unsweetened cocoa powder,
2 tbsp: Powdered sugar,
1/2 tsp: Vanilla extract,
Directions:
Recipe by: Cooking Light, Guilt-Free Desserts
Preheat oven to 325 degrees; coat the bottom and sides of a 10-inch
springform pan with nonstick cooking spray. Sprinkle cookie crumbs in the
bottom of the pan; set aside. Position knife blade in food processor bowl;
add cottage cheese and cream cheese, and process until smooth. Add 1 cup
sugar, whole eggs, egg whites and vanilla; process just until smooth. Pour
3 cups into a bowl. Add cocoa and 1/4 cup sugar to remaining mixture in
food processor; process just until smooth. Spoon alternating mounds of
cocoa mixture and plain mixture into prepared pan; swirl with a knife to
marble. Bake for 60 minutes, or until almost set. Turn oven off; remove
cheesecake from oven, and run a sharp knife around the edge of the cake;
return to oven and let stand for 1 hour with the door ajar. Cover and chill
for at least 8 hours. Spoon Dark Chocolate Sauce onto plates; top with
cheesecake. (241 calories, 7.4g fat, 28% calories from fat) For Dark
Chocolate Sauce: Combine cornstarch and water in a 1-quart glass measure;
stir with a whisk until blended.
Add corn syrup, cocoa and sugar; stir well. Microwave, uncovered, at HIGH
for 3 minutes, or until thickened and bubbly, stirring halfway through
cooking time. Stir in vanilla extract. Makes 1 cup.
(per tablespoon: 38 calories, 0.2g fat, 4% calories from fat)
Source from luhu.jp
Preheat oven to 325 degrees; coat the bottom and sides of a 10-inch
springform pan with nonstick cooking spray. Sprinkle cookie crumbs in the
bottom of the pan; set aside. Position knife blade in food processor bowl;
add cottage cheese and cream cheese, and process until smooth. Add 1 cup
sugar, whole eggs, egg whites and vanilla; process just until smooth. Pour
3 cups into a bowl. Add cocoa and 1/4 cup sugar to remaining mixture in
food processor; process just until smooth. Spoon alternating mounds of
cocoa mixture and plain mixture into prepared pan; swirl with a knife to
marble. Bake for 60 minutes, or until almost set. Turn oven off; remove
cheesecake from oven, and run a sharp knife around the edge of the cake;
return to oven and let stand for 1 hour with the door ajar. Cover and chill
for at least 8 hours. Spoon Dark Chocolate Sauce onto plates; top with
cheesecake. (241 calories, 7.4g fat, 28% calories from fat) For Dark
Chocolate Sauce: Combine cornstarch and water in a 1-quart glass measure;
stir with a whisk until blended.
Add corn syrup, cocoa and sugar; stir well. Microwave, uncovered, at HIGH
for 3 minutes, or until thickened and bubbly, stirring halfway through
cooking time. Stir in vanilla extract. Makes 1 cup.
(per tablespoon: 38 calories, 0.2g fat, 4% calories from fat)
Source from luhu.jp