Ingredients Jump to Instructions ↓

  1. 4 chocolate wafer cookies -- crushed --

  2. 1/4 cup crumbs

  3. 24 ounces cottage cheese, lowfat

  4. 16 ounces light cream cheese

  5. 1 1/4 cups sugar -- divided

  6. 2 eggs

  7. 4 egg whites

  8. 1 teaspoon vanilla extract

  9. 3 tablespoons unsweetened cocoa powder Dark Chocolate Sauce:

  10. 2 teaspoons cornstarch

  11. 1/4 cup water

  12. 1/2 cup light corn syrup

  13. 1/4 cup unsweetened cocoa powder

  14. 2 tablespoons powdered sugar

  15. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preparation : 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. 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.


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