1/4 c Chocolate wafer cookie
-crumbs
1 cn Low-fat cottage cheese
=- (24 ozs)
16 oz Cream cheese; softened
1 1/4 c Sugar (divided)
2 Eggs
4 Egg whites
1 ts Vanilla extract
1/4 c Unsweetened cocoa
Chocolate sauce:
2 ts Cornstarch
1/4 c Water
1/2 c Light corn syrup
1/4 c Unsweetened cocoa
2 tb Powdered sugar
1 ts Vanilla extract
Preheat oven to 325. Coat bottom & sides of 10 inch
springform pan with nonstick cooking spray. Sprinkle bottom
with crumbs & set aside. Put cottage cheese & cream cheese
in food processor. Process until smooth. Add 1 cup sugar,
whole eggs, egg whites & vanilla. Process just until smooth.
Pour 3 cups batter into a separate bowl. Add cocoa & 1/4
cup sugar to mixture in processor. Process until well
mixed. Spoon alternating mounds of cocoa mixture & plain
mixture into springform pan. Swirl with a knife to make a
marbled pattern. Bake 1 hour or until almost set. Turn oven
off. Remove cheesecake from oven. Run a sharp knife around
edge of pan. Return cake to oven. Let stand 1 hour with
door ajar. Cover & chill 8 hours. Remove sides of pan.
Place on serving platter.
Sauce: in saucepan, mix together cornstarch & water. Stir
until well mixed. Add corn syrup, cocoa & sugar. Turn heat
to medium & stir until thickened & bubbly. Stir in vanilla
& let cool. To serve, spoon some sauce into bottom of
dessert plates. Place a slice of cheesecake on top. THE
DESSERT SHOW
