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.
Servings
12
Prep Time
30m
Cook Time
40m
Total Time
9h 10m
This recipe uses:
Ingredients
- 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
Instructions
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!