500 g (1 lb) light cream cheese, cut in chunks
250 g (1/2 lb) nonfat pressed (smooth) cottage cheese, cut into chunks
250 ml (1 cup) granulated sugar
2 large eggs plus 2 egg whites (or 3 large eggs)
15 ml (1 tbsp) Passover brandy or liqueur
75 g (3 oz) dark/bittersweet chocolate, melted (or 125 ml (1/2c) chocolate chips)
- Preheat oven to 175C (350F). Fill a baking pan half-full with water and place it on the bottom rack of the oven. (The steam helps prevent the cheesecake from cracking.) Spray a 10-inch ceramic quiche dish with cooking spray.
- In a food processor fitted with the steel blade, process the cream cheese, the cottage cheese and sugar until smooth, about 30 seconds. Add the eggs and brandy; process until well-mixed, about 25 to 30 seconds longer. (Be careful not to over-process.) Remove 250 ml (1 cup) of the batter and mix with the melted chocolate until blended.
- Pour the white batter into the prepared baking dish. Pour the chocolate batter over the white batter in a wide circle, about 1/2-inch in from the sides of the pan; there should be a bull’s-eye of white batter in the center. Cut through the batter carefully with a knife to create a marbled effect. Don’t blend the batter too much or the marbled effect will disappear.
- Bake on the middle rack of the oven for 30 to 35 minutes. When done, the centre will jiggle slightly when you shake the baking dish, but the cheesecake won’t be sticky when touched lightly with your fingertips.
- Remove the cheesecake from the oven and let cool. When completely cool, cover with plastic wrap and refrigerate.
Keeps for up to 3 to 4 days in the refrigerator. Leftovers, if any, can be frozen.