Ratner's Marble Cheesecake
|Sugar||3⁄4 Cup (12 tbs)|
|Soft shortening||1⁄2 Cup (8 tbs)|
|Cake flour||22 Tablespoon|
|Grated lemon peel||1⁄8 Teaspoon|
|Dry bread crumbs||2 Tablespoon|
|Cream cheese||28 Ounce|
|Skim milk cottage cheese||8 Ounce|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Heavy cream||2 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Semisweet chocolate||3 Ounce|
Preheat oven to 350F.
Make Cookie Crust: In large bowl, combine 3/4 cup sugar, the shortening, cake flour, egg, 1-1/2 teaspoons water, the salt, and lemon peel.
With electric mixer, beat at medium speed until well combined and dough leaves side of bowl.
Form dough into a ball.
Fit onto bottom of a 9-inch springform pan, rolling lightly with rolling pin to make a smooth surface.
Trim pastry 1/8 inch from edge all around.
Prick with fork to prevent shrinkage.
Bake 10 minutes.
Remove from oven; cool on wire rack 15 minutes.
Then lightly grease inside of side of springform pan.
Sprinkle lightly with bread crumbs, and attach side to bottom of pan with cookie crust.
Retrim crust, if necessary.
Meanwhile, make Cheese Filling: Increase oven temperature to 400F In large bowl, with electric mixer, combine cream cheese, cottage cheese, and sugar.
Beat at medium speed until mixture is smooth and creamy.
Beat in eggs, one at a time, beating well after each addition.
Beat in cream and vanilla.
Pour half of batter into prepared springform pan.
Drizzle 2 tablespoons melted chocolate over batter.
With finger, lightly swirl chocolate over surface.
Repeat with rest of batter and chocolate.
Bake 15 minutes.
Remove to wire rack.
Let cake cool 45 minutes.
Heat oven to 350F.
1Bake cake 25 minutes longer.
Let cool com- pletely on wire rack.
Refrigerate several hours or overnight, if possible, before serving.
1Gently remove side of springform pan before serving.
Makes 8 to 10 servings.