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Desserts

Mocha-Marbled Cheesecake

photo by:kraft
Chocolate and coffee swirl together in our Mocha Marbled Cheesecake. Want to know the secret ingredient? Cottage cheese!
time
prep:
30 min
total:
6 hr 30 min
servings
total:
16 servings

What You Need

1-1/2
cups  graham cracker crumbs
1
cup  sugar, divided
3
Tbsp.  margarine or butter, melted
1 1/2
cups  cholesterol-free egg product
1
container  (24 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2
pkg.  (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1
Tbsp.  unsweetened cocoa powder
2
tsp.  MAXWELL HOUSE Instant Coffee
1
cup   thawed COOL WHIP LITE Whipped Topping

Make It

HEAT oven to 325ºF.

MIX graham crumbs, 1/4 cup sugar and margarine; press onto bottom and 2 inches up side of 9-inch springform pan.

BLEND 1/2 cup egg product and cottage cheese in blender until smooth.

BEAT Neufchatel, cottage cheese mixture, remaining sugar and egg product in large bowl with mixer until blended. Remove 3/4 cup Neufchatel mixture; place in small bowl. Add cocoa and coffee; mix well. Spoon batters alternately into crust; swirl gently with knife.

BAKE 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Garnish with COOL WHIP before serving.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Note
This creamy cheesecake can be refrigerated up to 24 hours before serving.
Cooling Cheesecakes
Cool cheesecakes on wire racks at room temperature for 1 hour. Then, refrigerate 4 hours or overnight until completely chilled.
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