Ingredients
2 cups 2% cottage cheese1 cup crushed chocolate wafers (about 16 wafers)1 package (8 ounces) reduced-fat cream cheese, cubed1/2 cup sugarDash salt1 tablespoon vanilla extract2 large eggs, lightly beaten1 large egg white2 ounces bittersweet chocolate, melted and cooledFresh raspberries, optional
Preparation
Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Place cottage cheese in strainer; refrigerate, covered, 1 hour. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); wrap foil securely around pan. Coat inside of pan with cooking spray. Press crushed wafers onto bottom and 1 in. up sides.
Preheat oven to 350°. In a food processor, process drained cottage cheese until smooth. Add cream cheese, sugar and salt; process until blended. Transfer to a bowl; stir in vanilla, eggs and egg white. Remove 1 cup batter to a small bowl; stir in melted chocolate.
Pour plain batter into crust. Drop chocolate batter by spoonfuls over plain batter. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of boiling water to larger pan.
Bake until center is just set and top appears dull, about 40 minutes. Turn off oven; open door slightly. Cool cheesecake in oven 30 minutes.
Remove springform pan from water bath; remove foil. Loosen sides of cheesecake with a knife; cool on a wire rack 30 minutes. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. If desired, top with raspberries.
