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Dairy
Medium
1 Hour, 30 Minutes
Diets 
This cake can be made in a 9- x 13-inch pan but is nicely presented in a springform pan. Do not fill more than half an inch from the top. Anything leftover batter can be baked in a separate small pan for immediate snacking.
For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
1/4 cup melted butter
1/2 cup oil
1 and 1/4 cups sugar
2 tablespoons Gefen Vanilla Sugar
4 eggs
2/3 cup Gefen Cocoa
1/2 cup flour (or 3/4 cup Gefen Potato Starch)
2–16 oz containers 1% cottage cheese
1 cup vanilla yogurt
3/4 cup sugar divided
3 eggs, separated
1 tablespoon Heaven & Earth Lemon Juice
2 tablespoons Gefen Vanilla Sugar
2 tablespoons flour (omit for Passover)
Melt better over heat in a small pan. Add the remaining ingredients in the order they appear, beating with a whisk after each addition.
The batter will be thick, pour about 1/2 of the batter onto the bottom of a 10” greased spring form pan, reserve second half for marbling your cake. Bake for 20 minutes.
Remove and cool.
In a bowl of an electric mixer fitted with the beater attachment, make a snow out of the three egg whites with 1/4 cup sugar, beat until stiff.
In a large bowl, place cottage cheese, yogurt, lemon juices, yolks, remaining sugar, vanilla sugar and flour. Mix well.
Fold snow gently pour over baked chocolate cakes.
Spoon in remaining chocolate batter in small clumps swirl in gently with a fork – don’t mix too much. There are supposed to be small chunks of chocolate.
Bake for 45-55 minutes at 350 degrees Fahrenheit, or until the center is firm when you shake the pan.
Let cool for about five to six hours before you eat. Refrigerate up to two to three days.
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Tatsed nice.
Egg whited When do you mix the eggs whites with the rest of the ingredients?
The egg whites are whipped and turned into a “snow” where she says to mix that into the other batter.