Marbled Chocolate Cheesecake

Pour ⅔ cup skim milk into a small saucepan and sprinkle the unflavoured gelatin over the surface, letting it bloom for 2 minutes without stirring.

Heat the gelatin mixture over low heat, stirring constantly, until the gelatin is completely dissolved and the mixture is warm to the touch.

Remove from heat and stir in the ¼ cup skim milk, then set aside to cool for 5 minutes.

In a blender, combine the cooled gelatin mixture, sugar, egg yolks, vanilla extract, and low-fat cottage cheese; blend on high speed until smooth and creamy.

Pour the cottage cheese mixture into a large bowl and sift the unsweetened cocoa powder over the top, folding it in gently until streaks of cocoa are visible throughout but not fully blended (creating the marbled effect).

In a separate bowl, whip the room-temperature egg whites using an electric mixer until stiff peaks form.

Gently fold the whipped egg whites into the chocolate cottage cheese mixture in two additions, being careful to maintain the airy texture and marbled appearance.

Divide the mixture evenly among 4 serving glasses or dessert bowls, pouring carefully to preserve the marbled pattern.

Refrigerate for at least 35 minutes until the gelatin sets and the cheesecake reaches a firm, creamy consistency.