Place cottage cheese in a fine-mesh sieve set over a bowl; let stand 1 hour at room temp to drain out excess liquid. Discard liquid.
Heat oven to 400F. Coat and 8-in springform pan with a non-stick cooking spray. Tightyly cover the outside of the pan with double-thickness foil.
Crust- Pulse flour, sugar, and zest in food processorto combine. Add butter, pulse until mixture resembles coarse crumbles. Spoon egg substitute over crumbs, pulse until dough starts clumping. With floured hands, gather dough into a ball; press into even layer over the bottom of the springform pan. Bake 8 min. or until set. Cool ok wire rack. Reduce oven temp. to 350F.
Filling- Clean food processor; process cottage cheese until smooth. In a large bowl, beat cream cheese, 3/4 cup sugar and the flour with and electric mixer on medium-high speed until light and fluffy. Beat in cottage cheese, sour cream, vanilla, and lemon zest. With mier on low, beatin egg substitute ust 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 reserve 1/2 cup filling. Spoon into a small ziplock 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 marble 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 min. or until cake jiggles slightly in the center.
Remove cake to a wire rack; carefully remove foil from pan. Using a thin bladed kinfe, gently cut around top edge of cake where it meets pan. Place in refrigerator, uncovered. Let chill at least 8 hours or overnight.
Let cheesecake stand at room-temp for 1 hour before serving.
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