- Recipes Home
- Interest Groups
Mocha Marbled Cheesecake Recipe
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Sugar||1 Cup (16 tbs), divided|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Low fat cottage cheese||24 Ounce (1 Container)|
|Egg beaters||2 Cup (32 tbs), divided|
|Neufchatel cheese package||16 Ounce, softened (2 Packages)|
|Unsweetened cocoa||1 Tablespoon|
|Instant coffee||1 Teaspoon|
Calories 830 Calories from Fat 344
% Daily Value*
Total Fat 40 g62.3%
Saturated Fat 19.6 g98%
Trans Fat 0 g
Cholesterol 97 mg
Sodium 1288.1 mg53.7%
Total Carbohydrates 75 g25.2%
Dietary Fiber 1.5 g6%
Sugars 62.1 g
Protein 42 g83.6%
Vitamin A 51.2% Vitamin C 0.02%
Calcium 27.7% Iron 13.9%
*Based on a 2000 Calorie diet
Press onto bottom and 2 inches up side of 9-inch springform pan; set aside.
In electric blender container or food processor, blend cottage cheese and 1/2 cup Egg Beaters until smooth, scraping down sides of container as necessary.
In large bowl, with electric mixer at high speed, beat cream cheese, remaining sugar, cottage cheese mixture and remaining Egg Beaters until smooth.
Remove 3/4 cup mixture to small bowl; stir in cocoa and coffee powder.
Alternately spoon vanilla and mocha batters into prepared crust.
With knife, cut through batters to create marbled effect.
Bake at 325°F for 1 hour or until puffed and set.
Cool in pan on wire rack 15 minutes.
Carefully run metal spatula around edge of cheesecake to loosen.
Cover; chill at least 3 hours.
Top with whipped topping if desired.