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How To make Low Cal Marbled Chocolate Cheesecake
2/3 c Skim milk
1/4 c Skim milk
1 Envelope unflavoured gelatin
6 tb Sugar
2 Eggs, separated, room temp.
2 ts Vanilla extract
12 oz Low fat cottage cheese
3 tb Unsweetened cocoa
CHOCOLATE CRUMB CRUST:
1/2 c Vanilla wafer crumbs
1 tb Unsweetened cocoa
1 1/2 tb Butter or marg. melted
In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan.
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Marbled Chocolate Cheesecake 云石巧克力芝士蛋糕
Ingredients :
250g cream cheese (奶油芝士
60g caster sugar (细砂糖)
1 egg (鸡蛋)
1 tsp lemon juice (柠檬汁)
Chocolate cake :
180g butter (牛油)
130g caster sugar (细砂糖)
1/4 tsp salt (盐)
3 eggs (鸡蛋)
120g plain flour (普通面粉)
20g cocoa powder (可可粉)
1/4 tsp baking powder (发粉)
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Premium Japanese Chocolate Cheesecake
Chocolate Cheesecake (6 inch / 15cm)
Baking time : 70 minutes / 150°C
烘焙时间 : 70 分钟
温度 : 150°C
INGREDIENTS :
100g cream cheese
76ml milk
35g butter
35g flour
3 egg yolks
3 egg whites
40g sugar
9g cocoa powder
日式巧克力芝士蛋糕 (6 寸 / 15cm)
份量: 一個6吋蛋糕
100克 忌廉芝士
76ml 牛奶
35克 牛油
35克 低筋麵粉
3颗 蛋黃
3颗 蛋白
40克 細砂糖
9克 可可粉
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