Ingredients Jump to Instructions ↓

  1. 1/4 cup vanilla wafer cookie crumbs

  2. 24 ounces low-fat cottage cheese

  3. 2 (8-ounce) package Nuefchatel cream cheese

  4. 1 1/4 cups granulated sugar - divided use

  5. 2 large eggs

  6. 4 large egg whites

  7. Chocolate Sauce:

  8. 2 teaspoons cornstarch

  9. 1/4 cup water

  10. 1/2 cup light corn syrup

  11. 1/4 cup unsweetened cocoa powder

  12. 2 tablespoons powdered sugar

  13. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 °F (160°C).

  2. Coat bottom and sides of 10-inch springform pan with nonstick cooking spray. Sprinkle bottom with crumbs and set aside.

  3. Put cottage cheese and cream cheese in food processor. Process until smooth. Add 1 cup sugar, whole eggs, egg whites and vanilla. Process just until smooth.

  4. Pour 3 cups batter into a separate bowl.

  5. Add cocoa and 1/4 cup sugar to remaining mixture in processor. Process until well mixed.

  6. Spoon alternating mounds of cocoa mixture and plain mixture into springform pan. Swirl with a knife to make a marbled pattern.

  7. Bake 1 hour or until almost set. Turn oven off. Remove cheesecake from oven. Run a sharp knife around edge of pan. Return cake to oven. Let stand 1 hour with door ajar. Cover and chill 8 hours. Remove sides of pan. Place on serving platter.

  8. Sauce: In saucepan, mix together cornstarch and water. Stir until well mixed. Add corn syrup, cocoa and sugar. Turn heat to medium and stir until thickened and bubbly. Stir in vanilla and let cool.

  9. To serve, spoon some sauce into bottom of dessert plates. Place a slice of cheesecake on top.


Send feedback