Ingredients:
1 1/2 cups graham cracker crumbs
1 cup granulated sugar, divided
1/4 cup (1/2 stick) butter, melted
3 containers (8 oz. each) lowfat cottage cheese
2 cups egg substitute, divided
2 packages (8 oz. each) light cream cheese, softened
1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
Directions:
PREHEAT oven to 325° F.
COMBINE graham cracker crumbs, ¼ cup sugar and butter in medium bowl. Press onto bottom and 2 inches up side of 9-inch springform pan; set aside.
PLACE cottage cheese and ½ cup egg substitute in blender or food processor; blend until smooth, scraping down sides as necessary. Transfer to large mixer bowl; add cream cheese, remaining sugar and remaining egg substitute. Beat with an electric mixer at high speed until smooth. Reserve ¾ cup mixture in small bowl; stir in cocoa and coffee granules. Alternately spoon plain batter with cocoa batter into prepared crust. Cut through batters with a knife to create a marbled effect.
BAKE for 1 hour or until edges are set but center still moves slightly (will continue to cook as it cools). Cool for 15 minutes. Carefully run a knife or spatula around edge of cheesecake to loosen. Cool completely. Cover; refrigerate for at least 3 hours. Serve with fresh whipped cream, if desired.
Estimated Times:
Prep Time:
30 minutes
Cooking Time:
60 minutes
Cooling Time:
180 minutes
Total Time:
270 minutes
Servings: 16
In this recipe:
