[Sca-cooks] Cheesecake? OOP

[a5foil]

This one is non-traditional but phenomenal, especially when you consider
that it is (for cheesecake) low fat. The original is from an old issue of
Bon Appetit.

Chocolate-Mocha Swirl Cheesecake

12 servings

16 ounces cottage cheese -- 2% fat
8 ounces  Neufchatel cheese -- room temperature
1 1/4 cups sugar
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
1/4 teaspoon  salt
3 large  eggs -- room temperature
6 tablespoons unsweetened Dutch-process cocoa powder
boiling water

Position rack in lowest third of the oven and preheat to 350°F. Line the
bottom of an 8-inch-diameter cake pan with 2-inch-high sides with parchment
paper. Spray sides of the pan with vegetable oil spray. Blend
cottage cheese in food processor until silky smooth, scraping down sides
occasionally, about 3 minutes. Add Neufchatel cheese and blend well. Add 1
cup of the sugar, vanilla extract, espresso powder, and salt; blend well.
Add eggs and process just until smooth. Pour 2 cups of the coffee batter
into a spouted measuring cup and set aside. Add cocoa powder and the
remaining 1/4 cup sugar to the batter in the processor and blend well. Pour
3/4 cup of the cocoa batter into another spouted measuring cup. Pour
the remaining 1 3/4 cups of cocoa batter into the prepared pan. Pour the
reserved coffee batter directly into center of the cocoa batter (coffee
batter will fill the center, pushing the cocoa batter to the edge of the
pan). Pour the remaining cocoa batter directly into the center of the coffee
batter. Run a small knife through the batters to create a marbled pattern.
Set the cake pan into a 13 x 9 x 2-inch baking pan. Pour enough
boiling water into the baking pan to come halfway up the sides of the cake
pan (about 1 quart boiling water). Set baking pan in the oven.  Bake until
the edges of the cheesecake just begin to puff and crack and the center is
just set, about 50 minutes. Remove cake from the baking pan and set it on a
rack to cool. Refrigerate cake uncovered until cold, about 6 hours; cover
tightly. (Cheesecake can be prepared 2 days ahead; keep refrigerated.) Cut
around the pan sides to loosen the cake. Cover the pan tightly with plastic
wrap, then cover with a cardboard round or tart pan bottom. Invert the cake
onto plastic and cardboard. Hold the pan and cardboard together tightly and
rap firmly to release the cake. Lift off the cake pan and peel off
parchment. Place a serving platter gently on the cake. Invert cake onto the
platter, lift off the cardboard, and peel off the plastic wrap. Refrigerate
until ready to serve.

Actually you can make a plain vanilla cheesecake out of this by reducing the
sugar to 1 cup, omitting the coffee and cocoa, and adding 1 1/2 teaspoons of
lemon juice.

Aelfwynn