I saw this recipe of a cheesecake marbled with chocolate in the cooking magazine of the Coop supermarket. I didn’t reduce the amounts of sugar, nor butter this time, I only substituted the fresh cheese with fresh cheese, low fat Greek yogurt and ricotta and added a drizzle of lemon juice and lemon zeste for some freshness.
Start with the bottom part. Put 200 grams of digestive cookies in the kitchen robot. Add 50 grams of sugar. Mix. Add 115 grams of melted butter. Mix. Spread the dough in a springform of 24 cm, covered with baking paper. Store in the fridge.
Put 100 grams of pure chocolate in a cup. Put the cup in a deeper dish filled with boiling water. Stir now and again until the chocolate has melted.
Mix 200 grams of fresh cheese (as Philadelphia or similar ) with 340 grams of low fat Greek yogurt and 250 grams of ricotta, 2 eggs and 150 grams of sugar until you obtain a homogeneous and airy mixture. Add a drizzle of lemon juice and the zeste of 1 untreated lemon. Pour the mixture on the cookie dough. Spread the melted chocolate and create some marbled design with a spoon.
Bake in the preheated oven at 140° for 60 minutes. Stop the oven and allow the cheesecake to cool down in the oven. Store in the fridge for at least 2h.