Dessert Recipes

Chocolate Marbled Cheesecakes
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  • 2 cups chocolate cookie wafer crumbs
    1/2 cup confectioners' sugar
    1/2 cup (1 stick) Swiss Valley Farms butter
  • melted
    • 2 envelopes unflavored gelatin ? cup cold water 1/3 cup all-purpose flour ? cup granulated sugar
    • divided 1? cups Swiss Valley Farms milk 4 egg yolks
    • slightly beaten 1 pkg. (6 oz.) semi-sweet chocolate pieces 1 cup Swiss Valley Farms whipping cream 2 cups Swiss Valley Farms cottage cheese 1 tsp. vanilla extract ? tsp. almond extract 4 egg whites

    For crust, combine crumbs and sugar; stir in butter. Press mixture firmly and evenly against the bottom and halfway up the sides of a 9-inch spring form pan. Chill. For filling, sprinkle gelatin over water to soften. Combine flour and 1/4 cup sugar. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Add small amount of hot mixture to egg yolks; return all to saucepan. Cook 1 more additional minute. Add softened gelatin; stir until dissolved. Cool to lukewarm. Melt chocolate pieces with 1/3 cup whipping cream over low heat, stirring constantly, until chocolate is melted. (Refrigerate remaining cream until used.) Remove from heat; cool to lukewarm. Beat cottage cheese 5 minutes on highest speed of mixer. Blend in vanilla and almond extracts and gelatin mixture. Beat egg whites until foamy; continue beating and gradually add remaining 1/2 cup sugar. Beat until stiff peaks form. Fold beaten egg whites into gelatin mixture. Whip remaining 2/3 cup cream in a chilled bowl with chilled beaters until stiff peaks form; fold into gelatin mixture. Spoon about 1/3 of filling into crust; drizzle thin stream of chocolate over filling; swirl with spoon in marble pattern. Repeat until filling and chocolate are used. Chill several hours or overnight.
    Serving size:1/16 of the cake. Calories per serving: 328
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