Ingredients :
Crust
- 1 1/2-cups fine chocolate wafer
- or chocolate graham cracker crumbs
- 2 tbsp apricot jam, melted
Filling
- 1 cup fat-free cottage cheese
- 4 egg whites
- 1 cup yogurt cheese
- 8 ozs light cream cheese
- 3/4-cup plus 2 tablespoons sugar
- 1 tbsp all-purpose flour
- 1 tsp vanilla
- 1/4 cup unsweetened cocoa powder
- 1 tsp almond extract
Directions :
Crust:
Preheat the oven to 350*F
Spray a 9-inch springform pan with no-stick spray; set aside
In a medium bowl, stir together the crumbs and melted jam until well combined
Lightly press the crumbs in the bottom and about 2 inches up the sides of the pan
Bake at 350*F for 8 minutes
Set the crust aside
Increase the oven temperature to 375 degrees
Filling:
In a blender or food processor, blend or process the cottage cheese until creamy and almost smooth
Add the egg whites, then blend or process just until smooth
Add the yogurt cheese, cream cheese, 3/4 cup sugar, flour and vanilla
Blend or process until smooth
Transfer half of the filling to a bowl; stir in the cocoa, remaining 2 tablespoons sugar and almond extract until well combined
Pour half of each batter mixture into the crust
Repeat pouring the remaining half of each batter into the crust
Using a small metal spatula, gently swirl the two batters
Bake at 375*F for 35 to 40 minutes or until a knife inserted in the center comes out clean
Cool on a wire rack for 15 minutes
Loosen the crust from the sides of the pan
Then cool for 30 minutes more
Remove the sides from the pan
Cool the cheesecake completely
Chill it at least 4 hours before serving
If desired, garnish it with additional fine chocolate wafer crumbs
Makes 12 servings.
