Chocolate Swirled Cheesecake Recipe
Chocolate Swirled Cheesecake Recipe photo by Taste of Home

Chocolate Swirled Cheesecake Recipe

Publisher Photo
Kathy Shan of Toledo, Ohio shares this lovely, light cheesecake with an ambrosial chocolate topping that even Cupid couldn’t resist.
TOTAL TIME: Prep: 25 min. Bake: 40 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + chilling
MAKES: 12 servings

Ingredients

  • 2 cups (16 ounces) 2% cottage cheese
  • 1 cup crushed chocolate wafers (20 cookies)
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1/2 cup sugar
  • Dash salt
  • 3 teaspoons vanilla extract
  • 2 eggs, lightly beaten
  • 1 egg white
  • 2 ounces bittersweet chocolate, melted and cooled

Nutritional Facts

1 piece equals 186 calories, 8 g fat (4 g saturated fat), 51 mg cholesterol, 262 mg sodium, 21 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

Directions

  1. Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Place cottage cheese in strainer; cover and refrigerate for 1 hour.
  2. Coat the bottom and sides of a 9-in. springform pan with cooking spray; press cookie crumbs onto the bottom and 1 in. up the sides. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
  3. Transfer cottage cheese to a food processor (discard liquid from bowl); cover and process for 2-3 minutes or until smooth. Add the cream cheese, sugar and salt; cover and process until smooth.
  4. Transfer to a large bowl; stir in the vanilla, eggs and egg white just until smooth. Reserve 1 cup of batter; pour remaining batter into prepared pan. Combine the reserved batter with melted chocolate; stir until smooth. Drop by spoonfuls over plain batter; cut through with a knife to swirl.
  5. Place springform pan in a larger baking pan; add 1 in. of boiling water to larger pan. Bake at 350° for 40 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers. Yield: 12 servings.
Originally published as Chocolate Swirl Cheesecake in Light & Tasty February/March 2006, p46

Nutritional Facts

1 piece equals 186 calories, 8 g fat (4 g saturated fat), 51 mg cholesterol, 262 mg sodium, 21 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

Reviews for Chocolate Swirled Cheesecake

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MY REVIEW
Reviewed Feb. 2, 2014

"This cake is amazing!! I have been making it for years; it is very good, creamy. It was my go to recipe for quite awhile. It may be a little time consuming for some, but completely worth it!!"

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