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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%)
 

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