Marbled Cheesecake – Cooking Light
Description
This Marbled Cheesecake offers a lighter take on a classic dessert, utilizing cottage cheese and light cream cheese to create a smooth, protein-rich texture without the heaviness. The batter is divided and swirled with unsweetened cocoa powder to create an elegant, rustic marble effect. It features a quick no-bake crust made from chocolate wafers, keeping preparation simple. The result is a dense yet airy cake with balanced sweetness, perfect for birthdays, holidays, or an indulgent weekend treat. Serve with a homemade dark chocolate sauce for a sophisticated finish that satisfies any sweet tooth.Ingredients
Directions
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Preheat oven to 325 degrees F (165 degrees C). Coat the bottom and sides of a 10-inch springform pan with nonstick cooking spray.
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Crush chocolate wafers to make 1/4 cup of crumbs. Sprinkle crumbs evenly in the bottom of the prepared pan; set aside.
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Position knife blade in food processor bowl. Add 24 oz low-fat cottage cheese and 16 oz light cream cheese, and process until completely smooth.
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Add 1 cup sugar, 2 whole eggs, 4 egg whites, and 1 tsp vanilla extract to the processor. Process just until smooth and combined.
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Pour 3 cups of the plain cheesecake mixture into a separate bowl, leaving the rest in the food processor.
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Add 3 tbsp unsweetened cocoa powder and 1/4 cup sugar to the remaining mixture in the food processor. Process just until smooth and dark chocolate colored.
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Spoon alternating mounds of the cocoa mixture and the plain mixture into the prepared pan.
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Use a knife to gently swirl the mixtures together to create a marble pattern.
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Bake for 60 minutes, or until the cheesecake is almost set (center should still have a slight jiggle).
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Turn oven off. Remove cheesecake from the oven and run a sharp knife around the edge of the cake to loosen it.
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Return the cheesecake to the turned-off oven and let it stand for 1 hour with the door ajar.
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Cover and chill the cheesecake in the refrigerator for at least 8 hours or overnight before serving.
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To make the Dark Chocolate Sauce: Combine 2 tsp cornstarch and 1/4 cup water in a 1-quart glass measure; stir with a whisk until blended.
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Add 1/2 cup light corn syrup, 1/4 cup unsweetened cocoa powder, and 2 tbsp powdered sugar to the glass measure; stir well.
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Microwave, uncovered, at HIGH for 3 minutes, or until thickened and bubbly, stirring halfway through cooking.
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Spoon the Dark Chocolate Sauce onto plates and top with slices of chilled cheesecake.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 546.0kcal
- % Daily Value *
- Total Fat 30.0g47%
- Saturated Fat 18.0g90%
- Cholesterol 0.0mg0%
- Sodium 24.0mg1%
- Total Carbohydrate 59.0g20%
- Dietary Fiber 11.0g44%
- Sugars 46.0g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep the cheesecake covered in the refrigerator for up to 5 days. The dark chocolate sauce can be stored in an airtight container in the fridge for up to 1 week; reheat gently or stir well before serving if it thickens.
Substitutions: If you don't have chocolate wafers, you can use graham crackers or digestive biscuits for the crust. For a dairy-free option, ensure your cream cheese and cottage cheese are plant-based alternatives, though texture may vary slightly.
Tips: To ensure a smooth texture, make sure your cottage cheese is blended thoroughly until no lumps remain. If you prefer a stronger chocolate flavor, you can increase the cocoa powder in the chocolate portion of the batter by 1 tablespoon.
Safety: Be careful when handling the hot springform pan and microwave sauce. Allow the cheesecake to cool completely before removing the springform ring to prevent cracking.
