- 16 oz. small curd cottage cheese
- 3 tbsp cocoa
- 1/4 tsp instant coffee powder
- 1 cup sugar
- 3 tbsp water
- 1 1/2 tsp lemon juice
- 8 oz. cream cheese
- 3 eggs
- 1 tbsp vanilla
- 1/4 tsp salt
- 1/4 cup oreo crumbs
- Line a sieve with several layers of paper towels folded. Top the layers with 1 large round coffee filter. Scrape in the cottage cheese and allow to drain for 30 minutes.
- Preheat the oven to 350 F.
- Line the bottom of a 9" found pan (not springform) with coffee fileters. Grease the sides.
- Whisk the cocoa, coffee, 1 tbsp of sugar, and the water together. Set aside.
- Place the drained cottage cheese, and the lemon juice in the food processor and pulse until silky.
- Soften the cream cheese for 30 seconds in the microwave and then add to the food processor. Add the eggs, remaining sugar, vanilla, and salt. Pulse only until smooth. Stir 1 cup of the mixture into the reserved cocoa mixture.
- Pour the white batter into the prepared pan and then spoon the cocoa batter on top. Set the pan in a bain marie.
- Bake for about 40 minutes. Cool on a rack. Chill 12 hours. Remove the cake from the pan and then press the oreo crumbs onto the sides.