RFCJ RECIPE ARCHIVE
Posted by : Sharon Stein Cheesecake, Chocolate Marble, Alice Medrich's, low-fat - dairy
Browsing through my cookbooks today, I found one I had forgotten about -- "Chocolate and the Art of Low-Fat Desserts" by Alice Medrich. Having made her (delicious) Black and White Cheesecake posted by Beth a few days ago, I was interested to see if she had a light version in this book, and indeed there is. I have not made it yet, but will definitely be trying it soon! She calls it Chocolate Marble Cheesecake. (Note that it does not have a pastry or cracker base.) Sharon CHOCOLATE MARBLE CHEESECAKE Source: "Chocolate and the Art of Low-Fat Desserts" by Alice Medrich Ingredients: 2 cups low-fat (2%) small curd cottage cheese 8 oz light cream cheese 3 eggs 1 cup sugar 1 tablespooon vanilla extract 1 1/2 teaspoons strained lemon juice 1/4 teaspoon salt 3 to tablespoons Graham cracker or Zwieback crumbs 3 tablespoons unsweetened Dutch process cocoa 1/4 teaspoon instant espresso or coffee powder 1 tablespoon sugar 3 tablespoons water Equipment: 8-inch round springform pan, at least 2" deep Baking parchment paper Ovenproof baking dish, at least 2" deep and 2" wider than the cake pan Serves 10. Make 1 day ahead. Method: 1. Position the rack in lower third of the oven and preheat to 350 degrees. Place a round of parchment paper on the bottom of the pan and spray the sides with vegetable oil spray. Put a kettle of water on to boil. 2. Process the cottage cheese in a food processor for 2 1/2 to 3 minutes, or until silky smooth, scraping the sides and bottom of the bowl as necessary. Set aside. 3. In a small microwave-safe bowl, soften the cream cheese on High for about 30 seconds. Stir until smooth. Scrape into the processor. Add the eggs, sugar, vanilla, lemon juice and salt. Pulse until incorporated and perfectly smooth. Do not overprocess. 4. Whisk the cocoa, coffee powder, sugar and water in a small bowl until smooth. Stir 1 cup of cheesecake batter into this mixture. 5. Pour 3/4 of the remaining batter into the pan, pour the chocolate mixture in, then the last 1/4 batter. Swirl with a knife. 6. Slide oven rack part way out. Place the cheesecake pan in the baking dish and set on oven rack. Carefully pour boiling water around pan to a depth of about 1". Bake until cheesecake has puffed and risen slightly and is just beginning to shrink from the edges of the pan, about 40 to 45 minutes. 7. Remove cheesecake from water bath and cool on rack. When cool, cover and chill for at least 12 hours or up to 2 days. 8. To serve, remove from pan and pat cracker crumbs around the sides.
