Try this Peppermint Marble Cheesecake recipe, or contribute your own.Suggest a better description
Lightly coat 9-inch springform pan with no-stick cooking spray. In small bowl, combine crust ingredients; mix well. Press evenly into bottom of prepared pan. Bake in 325 degree oven for 8 minutes; cool. In work bowl of food processor fitted with steel knife, puree light cream cheese and cottage cheese. Add sugar and vanilla; process to blend. Add melted white chocolate; process just to blend. In small bowl, beat egg whites until stiff peaks form. Add small amount of egg whites to batter; process just until blended. Reserve 1 c cheesecake batter; pour remaining batter over crust. Add peppermint extract and food color to reserved 1 c batter; blend well. Drop tablespoonfuls of peppermint batter onto batter in pan, forming 5 to 6 dollops. Using a table knife, swirl peppermint batter through light batter to marble. Bake in a 325 degree oven to 40 to 50 minutes until edges are set and center is almost set. Turn oven off; let cheesecake stand in oven 30 minutes with door open. Remove from oven; run sharp knife around sides of pan. Cool to room temperature on wire rack. Cover; refrigerate at least 24 hours before serving. To serve, remove sides of pan. Garnish with Chocolate Shamrocks, if desired. Store remaining cheesecake in refrigerator. NOTES : Chocolate Shamrocks: Place 1 ounce semi-sweet chocolate in freezer-weight reclosable plastic bag. Immerse in very hot water to melt chocolate; cool slightly. Make small snip on one corner of bag. Cover baking sheet with waxed paper. Cut shamrock pattern out of paper and place under waxed paper. Pipe chocolate in shamrock outline, moving pattern under waxed paper to make each design. Repeat with 1 ounce white chocolate baking bar. Refrigerate until chocolate is set. With spatula, transfer shamrocks to cheesecake. TIP: To make in blender, puree cottage cheese in batches with the sugar. Beat light cream cheese in large bowl until smooth and creamy. Beat in pureed cottage cheese. Continue adding ingredients as directed. TIP: For ease in cutting, dip knife in hot water before slicing. TIP: For a flavor variation, substitute lemon extract for peppermint extract. Use several drops of yellow food color instead of green. Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 18 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0.3mg||0 %|
|Sodium 99.5mg||3 %|
|Potassium 49mg||1 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 34.8g|
|Protein 2.1g||3 %|
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Calories per serving: 165
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