Email to Rick Ashford      

Chocolate Marble Cheesecake

Source of Recipe

ws


Recipe Introduction

servings 8 points 5

List of Ingredients

8 reduced fat chocolate wafer cookies, crushed
1 cup nonfat cottage cheese
12 oz low-fat, firm tofu, silken
1 (8 oz) package light or Neufachatel cream cheese (Do not use fat-free)
3/4 cup plus 2 Tablespoons sugar
2 Tbsp all-purpose flour
4 egg whites
1 tsp vanilla extract
1/4 cup cocoa powder
1 tsp almond extract
1 tsp instant espresso coffee powder or instant coffee


Recipe

Preheat oven to 375ºF. Lightly coat a 9-inch springform pan with nonstick vegetable spray. Sprinkle the chocolate cookie crumbs evenly on the bottom of the pan.

In a food processor blender, purée the cottage cheese until smooth and creamy. Add the tofu and pulse until the mixture is creamy. Add the cream cheese, sugar, and flour. Pulse until blended. Add the egg whites and vanilla and pulse just until blended, taking care not to overmix the egg whites or the cheesecake is more likely to crack.

Transfer half of the filling to a bowl; stir in the cocoa, remaining 2 Tbsp sugar, almond extract, and espresso powder until well combined. Pour half of each batter mixture into the crust. Then repeat, pouring the remaining half of each batter into the crust. Using a small knife, gently swirl the two batters.

Bake for 35 to 40 minutes, until a knife inserted in the center comes out clean. Transfer to a rack and let cool completely, then cover and refrigerate. To serve, run a knife around the sides of the pan to loosen the cake; release the pan sides and cut into wedges.


One serving equals): 236 Calories; 6 g Fat; 32 g Carbohydrate; 13 mg Cholesterol; 274 mg Sodium. ++++ Exchanges: 2 Starch; 1-1/2 Protein; 1 Fat.