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Chocolate Marble Cheesecake
From Bittersweet: Recipes and Tales from a Life in Chocolate

Cheesecake with less fat? You won't believe it. This recipe was updated from the original in Chocolate and the Art of Low-Fat Desserts (Warner Books, 1994). Lining the pan with overlapping paper coffee filters instead of parchment helps to absorb extra moisture from the cheese so the cake will taste and feel richer and more luxurious. Really.

Serves 10 to 12

Position rack in lower third of oven and preheat to 350 degrees. Line the bottom of the pan with the coffee filters, flattened out and overlapping each other (or use a round of parchment paper) and spray sides of pan with vegetable oil spray. Put water kettle on to boil for step six.

In a small bowl, whisk cocoa, coffee powder, and 1 tablespoon of the sugar with the water, until smooth. Set aside.

Process the cottage cheese in a food processor for 2 1/2- 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 cream cheese in a 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, remaining sugar, vanilla, lemon juice, and salt. Pulse until incorporated and perfectly smooth. Do not over process.

Stir one cup of cheesecake batter into cocoa mixture. Pour the plain batter into the prepared pan. Pour the cocoa batter in a wide ring leaving a bull’s 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 to 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.

Nutritional Data based on 10 / 12 servings:
Calories: 214 / 178
Fat: 7.7 G / 6.43 G
Percentage calories from fat: 32%
Protein: 11 G / 9.16 G
Carbohydrates: 26.3 / 21.9
Cholesterol: 83.4 Mg / 69.5 Mg

The suave texture of this cheesecake relies on ultra smooth cottage cheese. This requires a food processor and at least 2 1/2-3 minutes or processing, no cheating.

Once the cream cheese has been added, pulse only enough to incorporate. Over processing thins the batter.

If you use nonfat cottage cheese instead of low fat, the results will be not be nearly as good and you would save less than a half grams of fat per serving. It’s not worth it.