• Cooking Time:
  • Servings: 12
  • Preparation Time:



  • 1/2 cup vanilla wafer crumbs
  • 2 tablespoons unsweetened baking cocoa, divided
  • 1-1/2 tablespoons butter, melted
  • 2/3 cup milk
  • 1 envelope unflavored gelatin
  • 1/4 cup cold milk
  • 6 tablespoons sugar, divided
  • 2 large eggs, separated
  • 2 teaspoons vanilla
  • 1-1/2 cups cottage cheese


  • In small bowl, combine wafer crumbs and 1 tablespoon of the cocoa. Add butter and stir until evenly blended. Press evenly into the bottom of a 9-inch springform pan; set aside.
  • In small saucepan over medium-high heat bring 2/3 cup milk to a boil; remove from heat and set aside.
  • In a blender, sprinkle gelatin over 1/4 cup cold milk and let stand 4 to 5 minutes. Add boiling milk, cover, and blend at low speed for 2 minutes. Add 3 tablespoons of the sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese and blend at high speed until smooth. Remove 3/4 cup of the mixture; refrigerate for later.
  • Combine 1 tablespoon sugar and 1 tablespoon cocoa; add to blender and blend until mixed. Pour into a large bowl. Refrigerate, stirring occasionally, until mixture thickens, about 1 hour.
  • In a small mixing bowl with an electric mixer at high speed, beat egg whites until foamy. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold into chocolate mixture and pour into prepared crust.
  • Spoon large dollops of the reserved vanilla mixture over chocolate and gently swirl with a knife or spatula to create a marbled effect. Cover and refrigerate until firm, 4 to 5 hours.

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