Mocha Cheesecake – Low Fat

From BON APPETIT Magazine, January, 1995

First, line the bottom of an 8″ spring form pan with parchment paper and
spray the sides with PAM. Place oven rack in lower 1/3 of the oven and heat
to 350?.

In a food processor or blender, process the cottage cheese for 3 minutes or
until smooth. Add the cream cheese and blend well. Add 1 cup of the sugar,
all the vanilla, the espresso powder (or instant coffee), and the salt.
Blend. Now add the 3 eggs and process until *just* smooth. Remove 2 cups of
the mixture from the processor. To the 2 cups, add the 6 T cocoa and
remaining sugar. Blend together well. Pour 1 3/4 of this cocoa mixture into
the pan. Pour the coffee batter remaining in the processor into the center
of the cocoa mixture in the pan. Then, pour the rest of the cocoa batter
into the center of the coffee batter. (Still with me?) With a knife, make
swirling motions to “marbleize” the batter. Place the spring form pan into
a 9×13 baking pan and pour water to half-way up the spring form pan. Bake
until edges begin to brown and the center is *just* beginning to set –
about 50 minutes. Remove and place the spring form pan onto a cooling rack.
Cool completely, then cover with refrigerate for at least 6 hours (it’s
better to make it 24 hours ahead).

When ready to serve, loosen cake from pan by gently running around the edge
with a knife. Invert onto plate; remove parchment paper. Then invert again
onto serving (so that the pretty side is up).

PER SERVING:
183 calories, 6 grams fat,
36 mg’s cholesterol.