Lemon Marble Cheesecake Pt 1

FOR THE CHEESE CAKE
1 c Sugar
2 c Lowfat small curd cottage
-cheese; drained at least 30
; minutes in a
; strainer set over a
; bowl in the
; refrigerator (2
; percent)
8 oz Neufchatel Cream Cheese;
-(Kraft in the box is
; good don’t buy the
; kind in the tub)
3 lg Eggs
1 tb Vanilla extract
1 1/2 ts Strained lemon juice
1/4 ts Salt
34 tb Graham cracker or Zwieback
-crumbs or
; crushed Chocolate Cookies
-or
; gingersnaps
8 Inch round pan with a solid
-bottom; (no spring form),
-at
; least 2 inches
; deep.
Oven proof baking dish or
-skillet; at least 11 inches
; in diameter and 2
; inches deep.
8 Inch cardboard cake circle
-or pan bottom; optional

Make the lemon curd: Combine the lemon zest, juice, and sugar in a small
saucepan and bring to a simmer. Meanwhile beat the egg until light in a
small bowl. Beat some of the hot lemon mixture into the egg. Scrape the egg
mixture back into the saucepan. Cook, stirring constantly and reaching all
over the bottom and sides of the pan, until the mixture barely starts to
simmer around the edges. Continue to cook and stir for about 15 seconds.
Pour through a strainer set over a clean bowl. Stir in the vanilla. Cool to
room temperature.

Make the cheesecake batter: Position rack in lower third of oven and
preheat to 350 degrees. Place a round of parchment paper in the bottom of
the cake pan. and spray sides of pan with vegetable oil spray. Put water
kettle on to boil for baking procedure.

Process the cottage cheese in a food processor for 2 1/2 3 minutes or until
silky smooth, scraping the sides and bottom of the bowl once or twice as
necessary. Set aside.

In a small microwave safe bowl, soften the Neufchatel cheese in microwave
on high for about 30 seconds. Or, warm gently in the top of a double
boiler. Stir until smooth. Scrape into the processor. Add the eggs,
remaining sugar, vanilla, lemon juice, and salt. Pulse until incorporated
and perfectly smooth. Do not over process.

Scrape the batter into the prepared pan. Distribute slightly rounded
tablespoons of lemon curd evenly over the cheesecake batter. Using a table
knife or teaspoon, use circular strokes to marble the batters until nicely
but not to completely mingled.

Slide oven rack part way out. Place cheesecake pan in baking dish or
skillet and set on oven rack. Carefully pour boiling water around the pan
to a depth of about 1-inch. Slide oven rack in gently to avoid sloshing.
Bake until cheesecake has puffed and risen slightly and is just beginning
to shrink from the edges of the pan, about 4045 minutes. Remove cheesecake
from water bath and cool on a rack. When completely cool, cover and chill
for at least 12 hours or up to 2 days before serving.

To unmold and serve: Cover the pan with tightly stretched plastic wrap.
Place a flat dish on top of plastic. Invert pan and dish and rap the pan
gently until cheesecake is released from pan. Remove pan and peel parchment
liner from bottom of cake. Place cake circle or serving plate on the cake
and carefully invert so that cake is right side up. Remove plastic wrap.
Press crumbs around sides of cake. Cut with a sharp thin knife. Dip the
knife in hot water and wipe it dry between cuts. Yield: 10 to 12 servings

NUTRITIONAL DATA BASED ON 10 SERVINGS: 238 Calories; 8.3 grams fat (31
percent calories from fat); 11.2 grams protein; 30.5 grams carbohydrates;
106 milligrams cholesterol.

TIPS

The suave texture of this cheesecake relies on ultra smooth cottage