Title: Low Cal Marbled Chocolate Cheesecake
Categories: Cake Dessert Cheesecake
Yield: 10 Servings
| 2/3 | c | Skim milk |
| 1/4 | c | Skim milk |
| 1 | | Envelope unflavoured gelatin |
| 6 | tb | Sugar |
| 2 | | Eggs, separated, room temp. |
| 2 | ts | Vanilla extract |
| 12 | oz | Low fat cottage cheese |
| 3 | tb | Unsweetened cocoa |
| CHOCOLATE CRUMB CRUST |
| 1/2 | c | Vanilla wafer crumbs |
| 1 | tb | Unsweetened cocoa |
| 1 1/2 | tb | Butter or marg. melted |
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. Chocolate Crumb Crust In small bowl, combine
crumbs and cocoa; add butter and stir until evenly blended. Press mixture
evenly on bottom of 9 in. springform pan.