Chocolate Marble Cheesecake/tvfn-Part 2

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Marble Cheesecake/tvfn-Part 2
Categories: Cheesecakes, Chocolate
Yield: 1 servings

See part 1

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, 1 cupof the sugar,
vanilla, lemon juice, and salt. Pulse until incorporated
and perfectly smooth. Do not over process.
In a small bowl, whisk cocoa, coffee powder, and the
remaining tablespoon of sugar with 3 tablespoons water,
until smooth. Stir one cup of the cheesecake batter into
chocolate mixture. Set aside.

Pour the plain batter into the prepared pan. Pour the
chocolate batter in a wide ring leaving a bull's eye of
plain batter showing in the center and a border of plain
batter around the edges. Using a table knife or teaspoon,
use circular strokes to marble the batters until nicely but
not too 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 40-45
minutes. Remove cheesecake from water bath and cool on a
rack. When completely cool, cover and chillfor 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 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: 10-12
servingsTips: The suave texture of this cheesecake relies
on ultra smooth cottage cheese. This requires a food
processor and at least 2 1/2-3 minutes of processing, no
cheating. Once the Neufchatel Cheese has been added, pulse
only enough to incorporate. Overprocessing thins the
batter. If you use nonfat cottage cheese instead of lowfat,
the results will not be nearly as good and you would save
only about .4 grams of fat per serving. It's not worth it.
** Alices uses Medaglio D'Oro or Cafe Salvador Brand
CHEF DU JOUR ALICE MEDRICH SHOW #DJ9150

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