Nick Palko Marbled Cheesecake
Source of Recipe
Buddy Cookbook
List of Ingredients
1/2 cup vanilla wafer crumbs
2 tablespoons unsweetened baking cocoa -- divided use
1 1/2 tablespoons butter -- melted
2/3 cup milk
1 envelope unflavored gelatin -- (1/4-ounce)
1/4 cup Cold Milk
6 tablespoons granulated sugar -- divided use
2 large egg -- separated
2 teaspoons vanilla extract
1 1/2 cups cottage cheese
In small bowl, combine wafer crumbs and 1 tablespoon of the cocoa.
Add butter and stir until evenly blended. Press evenly into the
bottom of a 9-inch springform pan; set aside. In small saucepan over
medium-high heat bring 2/3 cup milk to a boil; remove from heat and
set aside. In a blender, sprinkle gelatin over 1/4 cup cold milk and
let stand 4 to 5 minutes. Add boiling milk, cover, and blend at low
speed for 2 minutes. Add 3 tablespoons of the sugar, egg yolks and
vanilla; blend at medium speed until well mixed. Add cottage cheese
and blend at high speed until smooth. Remove 3/4 cup of the mixture;
refrigerate for later. Combine 1 tablespoon sugar and 1 tablespoon
cocoa; add to blender and blend until mixed. Pour into a large bowl.
Refrigerate, stirring occasionally, until mixture thickens, about 1
hour. In a small mixing bowl with an electric mixer at high speed,
beat egg whites until foamy. Gradually add 2 tablespoons sugar and
beat until stiff peaks form. Fold into chocolate mixture and pour
into prepared crust. Spoon large dollops of the reserved vanilla
mixture over chocolate and gently swirl with a knife or spatula to create a marbled effect. Cover and refrigerate until firm, 4 to 5 hours.
NOTES : This marbled cheesecake combines rich chocolate and creamy
vanilla in a vanilla wafer crust. A showy but easy dessert
Recipe
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