Lower Fat Cheesecake

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Servings

Prep Time

20 minutes

Cook Time

75 minutes

This cake can be made in a nine- x 13-inch pan but is nicely presented in a springform pan. Do not fill more than half an inch from the top. Any leftover batter can be baked in a separate small pan for immediate snacking.

Author:

Estee Kafra

Ingredients

Chocolate Crust

1/4 cup melted butter
1/2 cup Manischewitz Cottonseed Oil
1 and 1/4 cups sugar
2 tablespoons Gefen Vanilla Sugar
4 eggs
2/3 cup Gefen Cocoa Powder
3/4 cup Glicks Potato Starch

Cake

2 (16-ounce) containers 1% cottage cheese
1 cup vanilla yogurt
3/4 cup sugar divided
3 eggs, separated
1 tablespoon lemon juice
2 tablespoons Gefen Vanilla Sugar
2 tablespoons Glicks Potato Starch

Directions

Prepare the Crust

Melt better over heat in a small pan. Add the remaining ingredients in the order they appear, beating with a whisk after each addition. The batter will be thick.
Pour about half of the batter onto the bottom of a 10-inch greased springform pan. (This also works great in a nine- x 13-inch pan.) Reserve second half for marbling your cake.
Bake for 20 minutes. Remove and cool.

Prepare the Cake

In a bowl of an electric mixer fitted with the beater attachment, make a snow out of the three egg whites with 1/4 cup sugar. Beat until stiff.
In a large bowl, place cottage cheese, yogurt, lemon juices, yolks, remaining sugar, vanilla sugar and flour. Mix well.
Fold snow gently pour over baked chocolate cakes.
Spoon in remaining chocolate batter in small clumps swirl in gently with a fork – don’t mix too much. There are supposed to be small chunks of chocolate.
Bake for 45-55 minutes at 350 degrees Fahrenheit, or until the center is firm when you shake the pan.
Let cool for about five to six hours before you eat. Refrigerate up to two to three days.

Recipe Note

This recipe provided wth permission from Kosher.com.