1/4 cup vanilla wafer cookie crumbs
24 ounces low-fat cottage cheese
2 (8-ounce) package Nuefchatel cream cheese
1 1/4 cups granulated sugar - divided use
2 large eggs
4 large egg whites
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
Chocolate Sauce:
2 teaspoons cornstarch
1/4 cup water
1/2 cup light corn syrup
1/4 cup unsweetened cocoa powder
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Preheat oven to 325°F.
Coat bottom and sides of 10-inch springform
pan with nonstick cooking spray. Sprinkle bottom with crumbs
and set aside.
Put cottage cheese and cream cheese in
food processor. Process until smooth. Add 1 cup sugar, whole
eggs, egg whites and vanilla. Process just until smooth.
Pour 3 cups batter into a separate bowl.
Add cocoa and 1/4 cup sugar to remaining
mixture in processor. Process until well mixed.
Spoon alternating mounds of cocoa mixture
and plain mixture into springform pan. Swirl with a knife to
make a marbled pattern.
Bake 1 hour or until almost set. Turn
oven off. Remove cheesecake from oven. Run a sharp knife around
edge of pan. Return cake to oven. Let stand 1 hour with door
ajar. Cover and chill 8 hours. Remove sides of pan. Place on
serving platter.
Sauce:
In saucepan, mix together cornstarch and water. Stir until well
mixed. Add corn syrup, cocoa and sugar. Turn heat to medium and
stir until thickened and bubbly. Stir in vanilla and let cool.
To serve, spoon some sauce into bottom
of dessert plates. Place a slice of cheesecake on top.
Makes 6 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill,
Incorporated. Used with permission.
