Marbled Cheese Cake
Source: Polly-O Cooking with Cheese
Yield: 10 servings

1 cup graham cracker crumbs
4 tbsp butter, softened
1 tsp cornstarch
2 ( 5 oz) jars strained prunes
1 tbsp sugar
16 oz cottage cheese
1 tsp grated lemon rind
1 cup ricotta
1 cup sugar
1/3 cup all-purpose flour
1/2 tsp salt
1 tsp vanilla
3 eggs, separated
1 cup heavy cream, whipped
2 tbsp water

Blend crumbs and butter well together. Press firmly into bottom and sides of an 8-inch spring form pan and set aside.

In a small saucepan, blend 2 tbs. water and cornstarch; stir in prunes, sugar and grated lemon rind. Cook over moderate heat until thick and smooth, stirring constantly. Cool slightly. Combine cottage cheese, recotta, 3/4 cup sugar, flour, salt and vanilla. Beat until smooth and creamy. Beat egg yokls until thick and light colored; stir into cheese mixture. Beat egg whites stiff, then gradually beat in remaining 1/4 c sugar until mixture forms stiff peaks but is still moist. Fold whipped cream into cheese mixture and fold in egg whites.

Preheat oven to 425 degrees. Fill prepared pan by spooning a layer of cheese mixture and then a few spoonfuls of prune mixture into pan. Continue in this way until both mistures are used. Final spoonfuls of prune mixture will make a pretty marbled effect on top of cake.

Bake 15 minutes, lower heat to 350 degrees and bake 1 hour. Turn off heat and allow cake to cool in oven.