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Receta Low Cal Marbled Chocolate Cheesecake
by Global Cookbook

Low Cal Marbled Chocolate Cheesecake
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  Raciónes: 10

Ingredientes

  • 2/3 c. Skim lowfat milk
  • 1/4 c. Skim lowfat milk
  • 1 env unflavoured gelatin
  • 6 Tbsp. Sugar
  • 2 x Large eggs, separated, room temp.
  • 2 tsp Vanilla extract
  • 12 ounce Low fat cottage cheese
  • 3 Tbsp. Unsweetened cocoa
  • 1/2 c. Vanilla wafer crumbs
  • 1 Tbsp. Unsweetened cocoa
  • 1 1/2 Tbsp. Butter or possibly marg. melted

Direcciones

  1. In small saucepan over medium high heat, bring 2/3 c. lowfat milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 c. cool skim lowfat milk; let stand 4 to 5 min. Add in boiling skim lowfat milk; cover and blend at low speed 2 minutes. Add in 3 Tablespoons sugar, egg yolks and vanilla; blend at medium speed till well mixed. Add in cottage cheese; blend at high speed till smooth. Remove 3/4 c mix to use for marbling; refrigeratetill mix begins to thicken. Combine 1 Tablespoons sugar and cocoa; add in to blender container and blend till mixed. Pour chocolate mix into large bowl. Chill, stirring occasionally, till mix mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites till foamy.
  2. Gradually add in remaining 2 Tablespoons sugar; beat till stiff peaks form. Fold beaten whites into chocolate mix; pour chocolate mix into prepared crust.
  3. Spoon large dollops of vanilla mix over chocolate; with knife or possibly spatula, gently swirl to create marbled effect. Cover; chill till hard, about 4 to 5 hrs. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add in butter and stir till proportionately blended. Press mix proportionately on bottom of 9 in. springform pan.