Try this Chocolate Marble Cheesecake recipe, or contribute your own.
Suggest a better descriptionMMMMM---------------------SPECIAL EQUIPMENT-------------------------- 8 Inch round pan with a solid -bottom; (no springform), at ; least 2 inches deep Ovenproof baking dish or -skillet; at least 11 inches ; in diameter and 2 ; inches deep 8 Inch cardboard cake circle -or pan bottom; optional 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 bulls 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 40-45 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. S: 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. Its not worth it. * Alice uses Medaglio DOro or Cafe Salvador Brand Recipe by: CHEF DU JOURSHOW #DJ9150
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Serving Size: 1 Serving (991g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1113 | ||
Calories from Fat: 671 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.6g | 99 % | |
Saturated Fat 23.3g | 116 % | |
Monounsaturated Fat 28.6g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 1051.9mg | 36 % | |
Potassium 1051.4mg | 28 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 8g | ||
Protein 94.6g | 135 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1113
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