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Marbled Cheesecake

Marbled CheesecakeSwirls of vanilla and chocolate flavored cheesecake in a wafer crumbs crust. Here is a no-bake recipe for Marbled Cheesecake.

1/2 cup vanilla wafer crumbs
1 tablespoon unsweetened baking cocoa
1 1/2 tablespoons butter, melted

2/3 cup milk
1 (0.25-ounce) envelope unflavored gelatin
1/4 cup cold milk
6 tablespoons granulated sugar - divided use
2 large eggs, separated
2 teaspoons vanilla extract
1 1/2 cups cottage cheese
1 tablespoon unsweetened baking cocoa

To make the crust, combine wafer crumbs and 1 tablespoon of the cocoa in a small bowl. Add butter and stir until evenly blended. Press evenly into the bottom of a 9-inch springform pan; set aside.

Prepare the filling: place 2/3 cup milk in a small saucepan and bring to boil over medium-high heat; remove from heat and set aside.

In a blender, sprinkle gelatin over 1/4 cup cold milk and let stand 4 to 5 minutes. Add boiling milk, cover, and blend at low speed for 2 minutes. Add 3 tablespoons of the sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese and blend at high speed until smooth. Pour 3/4 cup of the mixture into a small bowl, cover with plastic wrap and refrigerate for later.

Combine 1 tablespoon sugar and 1 tablespoon cocoa; add to remaining mixture in blender and pulse until mixed. Pour into a large bowl, cover with plastic and refrigerate, stirring occasionally, until mixture thickens, about 1 hour.

In a small mixing bowl with an electric mixer at high speed, beat egg whites until foamy. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold into chocolate mixture and pour into prepared crust.

Spoon large dollops of the reserved vanilla mixture over chocolate and gently swirl with a knife or spatula to create a marbled effect. Cover and refrigerate until firm, 4 to 5 hours.

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