Dessert: Mocha Marble Swirl Cheesecake

This recipe includes superfoods such as:

Lemon

Health benefits of Mocha Marble Swirl Cheesecake

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 container fat-free cottage cheese
3/4 c. cake flour (not self-rising)
2 tbsp. sugar
1/2 tsp. grated lemon zest
2 1/2 tbsp. cold light butter
1 tbsp. fat-free egg substitute
2 bricks 1 ⁄3-less-fat cream cheese (Neufchâtel)
3 ⁄4 c. sugar
2 tbsp. sugar
1/4 c. cake flour (not self-rising)
1/2 c. fat-free sour cream
2 tsp. vanilla extract
1 tsp. grated lemon zest
3/4 c. fat-free egg substitute
1 1/2 tbsp. Unsweetened cocoa powder
2 tsp. instant espresso powder

Instructions

Place cottage cheese in a fine-mesh sieve set over a bowl; let stand 1 hour at room temperature to drain out excess liquid. Discard liquid.
Heat oven to 400 °F. You'll need an 8-in. springform pan coated with nonstick spray; tightly cover outside of springform pan with double thickness of foil. You'll also need a large baking pan.
Pulse flour, sugar and zest in food processor to combine. Add butter; pulse until mixture resembles coarse crumbs. Spoon egg substitute over crumbs; pulse until dough starts to clump. With floured hands, gather dough into a ball; press into even layer over bottom of springform pan. Bake 8 minutes or until set. Cool on wire rack. Reduce oven temperature to 350 °F.
Clean food processor; process cottage cheese until smooth. In a large bowl, beat cream cheese, 3 ⁄4 cup sugar and the flour with an electric mixer on medium-high speed until light and fluffy. Beat in cottage cheese, sour cream, vanilla and lemon zest. With mixer on low, beat in egg substitute just until blended. Remove 1 ⁄2 cup filling to a small bowl; pour remaining filling over crust.
In a small cup, mix remaining 2 Tbsp sugar, the cocoa, espresso powder and 2 Tbsp hot water until blended and smooth; whisk into the reserved 1 ⁄2 cup filling. Spoon into a small ziptop bag, cut off a tip and pipe small puddles of the chocolate filling into white batter. Drag a skewer or knife through filling in spiral motions to create marbled effect.
Place cheesecake pan in larger baking pan and place on oven rack. Carefully pour enough hot water into larger pan to reach 1 in. up sides of springform pan. Bake 55 minutes or until cake jiggles slightly in the center.
Remove cake to a wire rack; carefully remove foil from pan. Using a thin-bladed knife, gently cut around top edge of cake where it meets pan. Place in refrigerator, uncovered; let chill at least 8 hours or overnight.
To serve, run a sharp knife around edge of pan to loosen cake; remove sides of pan. Let cheesecake stand at room temperature 1 hour before serving.

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