Chocolate Marbled Cake

Total Time: 5 hrs 5 mins Preparation Time: 4 hrs Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 1 liter low-fat yogurt
• 30 ml digestive plain sweet biscuit crumbs
• 225 g light cream cheese
• 7 1/2 ml vanilla essence
• 175 g caster sugar
• 15 ml cornflour
• 2 eggs
• 2 egg whites
• 25 g unsweetened cocoa powder

Recipe

• 1 in a cheesecloth-lined sieve set over bowl, drain yoghurt in refrigerator for 4 hours or until yoghurt is 500ml. discard liquid.
• 2 sprinkle biscuit crumbs evenly in lightly greased 20 cm round loose-bottomed cake tin.
• 3 in a bowl, beat together drained yoghurt, cream cheese and vanilla. combine sugar and corn flour; beat into yoghurt mixture.
• 4 beat in eggs and egg whites one at a time, beating well after each addition. remove 600 ml separate bowl; blend in cocoa.
• 5 spoon half of the mixture into prepared tin. spoon in chocolate mixture, then remaining mixture.
• 6 without going completely through the bottom of the tin, draw knife through mixture to make marbled effect.
• 7 bake at 160c for 55 minutes or until edge is set. remove from oven; immediately run knife around edge of cake to loosen from tin. let cool completely; remove side of tin.
• 8 cover and refrigerate for 4 hours before serving.
• 9 (cheesecake can be refrigerated for up to two days.).