← Back to Search Results baking
chocolate-marble-vanilla-cheesecake

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Yield : Makes 20 slices (1 slice per serving)

Ingredients

Crust:

  • 2 cups (500 mL) chocolate wafer crumbs
  • 3 tbsp (45 mL) water
  • 1½ tbsp (22 mL) margarine or butter, melted

Filling:

  • 2 cups (500 mL) ricotta cheese
  • 2 cups (500 mL) 2% cottage cheese
  • 1¾ cups (425 mL) granulated sugar
  • 2 large eggs
  • 1/3 cup (75 mL) all purpose flour
  • 2/3 cup (150 mL) light sour cream
  • 2 tsp (10 mL) vanilla
  • 2 oz (50 g) semisweet chocolate
  • 2 tbsp (25 mL) water

Equipment:

  • 9-inch (2.5 L) springform pan, sprayed with vegetable spray

Directions

Preheat oven to 350°F (180°C).

1. Crust: In a bowl, combine crumbs, water and margarine; mix well. Press onto sides and bottom of springform pan; refrigerate.

2. In a food processor, combine ricotta and cottage cheeses, sugar and eggs; process until completely smooth. Add flour, sour cream and vanilla; process until well combined. Pour into pan. Melt chocolate with water and stir until smooth. Spoon onto cake in several places and swirl through lightly with a knife. Bake for 65 minutes or until set around edge but still slightly loose in center. Let cool; refrigerate until well chilled.

Notes

For a mocha flavor, dissolve 2 tsp (10 mL) instant coffee in same amount of water and add to batter.

When using margarine, choose a soft (nonhydrogenated) vrsion to limit consumption of trans fats.

Make ahead: Prepare up to 2 days ahead. Freeze for up to 6 weeks.


© 2008 Barbara Selley, BA RD
 

Nutritional Information

Nutrients per serving (% daily value)

230kcal (12%)
91mg (9%)
0mg (0%)
60mcg RAE (2%)
106mg
16mg
8g
23g
1g
31g
39mg (13%)
184mg (8%)
4g (21%)
9g (13%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
american-masala American Masala
by Suvir Saran
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
good-to-the-grain Good to the Grain
by Kim Boyce
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
spice Spice
by Ana Sortun
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?