Ingredients Jump to Instructions ↓

  1. 2 cups (16 ounces) 2% cottage cheese

  2. 1 cup crushed chocolate wafers (20 cookies)

  3. 1 package (8 ounces) reduced-fat cream cheese, cubed

  4. 1/2 cup sugar Dash salt

  5. 3 teaspoons vanilla extract

  6. 2 eggs, lightly beaten

  7. 1 egg white

  8. 2 ounces bittersweet chocolate, melted and cooled

Instructions Jump to Ingredients ↑

  1. Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Place cottage cheese in strainer; cover and refrigerate for 1 hour. Coat the bottom and sides of a 9-in. springform pan with cooking spray; press cookie crumbs onto the bottom and 1 in. up the sides. Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan; set aside. Transfer cottage cheese to a food processor (discard liquid from bowl); cover and process for 2-3 minutes or until smooth. Add the cream cheese, sugar and salt; cover and process until smooth. Transfer to a large bowl; stir in the vanilla, eggs and egg white just until smooth. Reserve 1 cup of batter; pour remaining batter into prepared pan. Combine the reserved batter with melted chocolate; stir until smooth. Drop by spoonfuls over plain batter; cut through with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of boiling water to larger pan. Bake at 350° for 40 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers. Yield: 12 servings.


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