Wednesday, April 22, 2009

Marbled Cheesecake

I made marbled cheesecake for my paralegal. The first one, I forgot the sugar, so this is the second attempt!


  1. Marbled Cheesecake
    1 1/2 cups graham cracker crumbs
    1/4 teaspoon ground cinnamon
    1/3 cup melted butter

    4 8-ounce pkgs. cream cheese
    1 1/4 cups granulated sugar
    1/2 cup sour cream
    2 teaspoons vanilla extract
    5 eggs

    8 oz semisweet baking chocolate (or the squares)

    1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.

    2. Combine 1 1/2 cups graham cracker crumbs and 1/4 teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.

    3. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.

    4. Remove the crust from the freezer and pour the filling into it.

    1 square unsweetened baking chocolate: Remove 1 cup filling; add melted chocolate. Spoon plain filling into warm crust. Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marble.

    3 squares sweet baking chocolate melted:

    Pour half of cheese mixture into a bowl add melted chocolate stirring until well blended Spoon alternating mounds of plain and chocolate cheese mixtures into prepared pan, swirl with a knife to create a marbled effect. Place pan in a large shallow pan, add hot water to larger pan to a depth of 1 inch. Bake the Marbled Cheesecake at 325 degrees for 45 minutes, remove from oven. Remove

  2. ooh, that is GORGEOUS!! Did you taste the one with no sugar? heh heh

  3. I didn't cook it. I realized when I put it in the oven that the sugar was still on the counter...and then I discovered how satisfying it is to fling half a pan of cheesecake batter across the room. (mostly into the sink)