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Posted by on Jan. 21, 2009 at 3:29 PM
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24 oz container fat free cottage cheese
3/4 cup cake flour (not self rising)
2 tbs sugar
1/2 tsp grated lemon zest
2 1/2 tbs light butter, cut into bits
1 tbs fat free egg substitute
2 bricks 8 oz each 1/3 less fat cream cheese, softened
3/4 cup + 2 tbs sugar
1/4 cup cake flour
1/2 cup fat free sour cream, room temp
2 tsp vanilla
1 tsp grated lemon zest
3/4 cup fat free egg substitute, room temp
1 1/2 tbs unsweetened cocoa powder
2 tsp instant espresso powder

Place cottage cheese in a fine mesh sieve over a bowl, let stand 1 hour at room
temp to drain out liquid. Discard liquid. Heat oven to 400 degrees. 8"
springform pan coated with nonstick spray. Tightly cover outside of springform
pan with double thickness of foil. Large baking pan.

CRUST---Pulse flour, sugar and zest in food processor to combine. Add butter,
pulse until mixture resembles coarse crumbs. Spoon egg substitute over crumbs,
pulse until dough starts to clump. Gather dough into a ball, press into ever
layer over bottom of springform pan. Bake 8 min. or until set. Cool. Reduce oven
temp to 350 degrees.

FILLING---Process cottage cheese until smooth. In a large bowl, beat cream
cheese, 3/4 cup sugar and flour until light and fluffy. Beat in cottage cheese,
sour cream, vanilla and zest. Beat in egg substitute until blended. Remove 1/2
cup filling to a small bowl, pour remaining filling over crust. In a small cup,
mix remaining sugar, cocoa, espresso powder and 2 tbs hot water until blended
and smooth, whisk into the reserved 1/2 cup filling.

Spoon into a small ziptop bag, cut off a tip and pipe small puddles of the
chocolate filling into white batter. Drag a knife through filling in spiral
motions to create marble effect. Place cheesecake pan in larger baking pan and
place on oven rack. Pour enough hot water into larger pan to reach 1" up sides
of springform pan. Bake 55 min. or until cake jiggles slightly in the center.

Remove cake to wire rack, remove foil from pan. Using a knife, cut around top
edge of cake where it meets pan. Place in refrigerator uncovered, let chill 8
hours or overnight. TO SERVE---Run a knife around edge of pan to loosen cake,
remove sides of pan. Let cheesecake stand at room temp 1 hour before serving.


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by on Jan. 21, 2009 at 3:29 PM
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