Back to Recipes

Swirled Chocolate Cheesecake

Get the best of both worlds. Vanilla and chocolate, cream cheese, and Bison Cottage Cheese come together to create an appetizing and eye-catching dessert.


Download Recipe



Prep Time


Cook Time


Total Time

9h 10m

This recipe uses:


  • 2 cups Bison Cottage Cheese
  • 1 cup crushed chocolate wafers (about 16)
  • 8 oz reduced-fat cream cheese, cubed
  • 1/2 cup sugar
  • 1 Tbsp vanilla extract
  • 2 large eggs, lightly beaten
  • 1 large egg white
  • 2 oz bittersweet chocolate, melted and cooled
  • Pinch of salt
  • Fresh raspberries


  • Step 1

    Place a 9-inch springform pan on heavy-duty foil, about 18-inch square; wrap foil securely around pan and coat inside of pan with cooking spray. Press crushed wafers onto bottom and 1 inch up sides.

  • Step 2

    Preheat oven to 350°F.

  • Step 3

    In a food processor or blender, blend Bison Cottage Cheese until smooth. Add cream cheese, sugar, and salt; process until blended. Transfer to bowl and stir in vanilla, eggs, and egg white. Remove 1 cup of batter to a small bowl and stir in melted chocolate.

  • Step 4

    Pour plain batter into crust and drop chocolate batter by spoonfuls over it. Create swirls by cutting through batter with a dull knife. Place springform pan in larger baking pan and add 1 inch of boiling water to larger pan.

  • Step 5

    Bake until center is just set, about 40 minutes. Turn off oven, open door slightly, and cool cheesecake for 30 minutes in oven.

  • Step 6

    Remove springform pan from water bath and remove foil.

  • Step 7

    Loosen sides of cheesecake with a dull knife; cool on wire rack for 30 minutes. Cover when completely cooled and refrigerate overnight.

  • Step 8

    Remove pan from rim and top with raspberries; serve and enjoy!