Chocolate Marble Cheesecake Recipe - Cooking Index
Chocolate Marble Cheesecake Recipe - Cooking Index
| 2 cups | 292g / 10oz | Low-fat 2% small curd cottage cheese |
| 8 oz | 227g | "1/3 Less Fat than Cream Cheese" |
| Neufchatel Cheese | ||
| (Kraft in the box is good - don't buy the | ||
| Kind in the tub) | ||
| 3 | Eggs | |
| 1 cup | 198g / 7oz | Sugarn - plus |
| 1 tablespoon | 15ml | Sugar |
| 1 tablespoon | 15ml | Vanilla extract |
| 1 1/2 teaspoons | 7.5ml | Strained lemon juice |
| 1/4 teaspoon | 1.3ml | Salt |
| 3 tablespoons | 45ml | Unsweetened Dutch Processed cocoa |
| 1/4 teaspoon | 1.3ml | Instant coffee or espresso powder - see * Note |
| 3 tablespoons | 45ml | Graham cracker or Zwieback crumbs or |
| Crushed chocolate cookies - (to 4 tbspns) |
* Note: Alice uses Medaglio D'Oro or Cafe Salvador Brand expresso.
Position rack in lower third of oven and preheat to 350 degrees. Place a round of parchment paper in the bottom of the cake pan, and spray sides of pan with vegetable oil spray. Put water kettle on to boil.
Process the cottage cheese in a food processor for 2 1/2 to 3 minutes or until silk smooth, scraping the sides and bottom of the bowl once or twice as necessary. Set aside.
In a small microwave safe bowl, soften the Neufchatel cheese in microwave on high for about 30 seconds. Or, warm gently in the top of a double boiler. Stir until smooth. Scrape into the processor. Add the eggs, 1 cup of the sugar, vanilla, lemon juice, and salt. Pulse until incorporated and perfectly smooth. Do not over process.
In a small bowl, whisk cocoa, coffee powder, and the remaining tablespoon of sugar with 3 tablespoons water, until smooth. Stir one cup of the cheesecake batter into chocolate mixture. Set aside.
Pour the plain batter into the prepared pan. Pour the chocolate batter in a wide ring leaving a bull's eye of plain batter showing in the center and a border of plain batter around the edges. Using a table knife or teaspoon, use circular strokes to marble the batters until nicely but not too completely mingled.
Slide oven rack part way out. Place cheesecake pan in baking dish or skillet and set on oven rack. Carefully pour boiling water around the pan to a depth of about 1 inch. Slide oven rack in gently to avoid sloshing. Bake until cheesecake has puffed and risen slightly and is just beginning to shrink from the edges of the pan, about 40 to 45 minutes. Remove cheesecake from water bath and cool on a rack. When completely cool, cover and chill for at least 12 hours or up to 2 days before serving.
To unmold and serve: Cover the pan with tightly stretched plastic wrap. Place a flat dish on top of plastic. Invert pan and dish and rap pan gently until cheesecake is released from pan. Remove pan and peel parchment liner from bottom of cake. Place cake circle or serving plate on the cake and carefully invert so that cake is right-side up. Remove plastic wrap. Press crumbs around sides of cake. Cut with a sharp thin knife. Dip the knife in hot water and wipe it dry between cuts.
This recipe yields 10 to 12 servings.
Tips: The suave texture of this cheesecake relies on ultra smooth cottage cheese. This requires a food processor and at least 2 1/2 to 3 minutes of processing, no cheating.
Once the Neufchatel Cheese has been added, pulse only enough to incorporate. Overprocessing thins the batter.
If you use nonfat cottage cheese instead of lowfat, the results will not be nearly as good and you would save only about .4 grams of fat per serving. It's not worth it.
Source:
CHEF DU JOUR - (Show # DJ-9150) - from the TV FOOD NETWORK
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