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4 | Chocolate wafer cookies; crushed 1/4 cup crumbs |
24 x ca. 30 g | Cottage cheese, lowfat |
16 x ca. 30 g | Light cream cheese |
1 1/4 Tasse | Sugar divided |
2 | eggs |
4 | egg whites |
1 Teelöffel | vanilla extract |
3 Esslöffel | cocoa powder unsweetened |
| Dark chocolate sauce: |
2 Teelöffel | cornstarch |
1/4 Tasse | water |
1/2 Tasse | corn syrup light |
1/4 Tasse | cocoa powder unsweetened |
2 Esslöffel | sugar powdered |
1/2 Teelöffel | vanilla extract |
Preheat oven to 325 degrees; coat the bottom and sides of a 10-inch springform pan with nonstick cooking spray. Sprinkle cookie crumbs in the bottom of the pan; set aside. Position knife blade in food processor bowl; add cottage cheese and cream cheese, and process until smooth. Add 1 cup sugar, whole eggs, egg whites and vanilla; process just until smooth. Pour 3 cups into a bowl. Add cocoa and 1/4 cup sugar to remaining mixture in food processor; process just until smooth. Spoon alternating mounds of cocoa mixture and plain mixture into prepared pan; swirl with a knife to marble. Bake for 60 minutes, or until almost set. Turn oven off; remove cheesecake from oven, and run a sharp knife around the edge of the cake; return to oven and let stand for 1 hour with the door ajar. Cover and chill for at least 8 hours. Spoon Dark Chocolate Sauce onto plates; top with cheesecake. (241 calories, 7.4g fat, 28% calories from fat) For Dark Chocolate Sauce: Combine cornstarch and water in a 1-quart glass measure; stir with a whisk until blended.
Add corn syrup, cocoa and sugar; stir well. Microwave, uncovered, at High for 3 minutes, or until thickened and bubbly, stirring halfway through cooking time. Stir in vanilla extract. Makes 1 cup. (per tablespoon: 38 calories, 0.2g fat, 4% calories from fat)
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