Post by lew92 on Nov 21, 2015 15:36:19 GMT -5
This recipe is adapted from one I got on the CheeseForum.org The original recipe is first, then the alterations I made to it. Both are quite good.
This is really good, but stick to one piece, as it is rich!
Tea’s Marble Cheesecake
Crust:
6 oz plain chocolate biscuits crushed
3 oz melted butter
Filling:
6.5 oz dark chocolate
24 oz cream cheese
3/4 cup fine castor sugar
1 tbsp corn flour
4 eggs
1 ¼ cup sour cream
1tsp vanilla
Line a spring form pan with baking paper.
Combine biscuits and butter and press into base of pan. Put in the fridge for 30 mins.
Melt chocolate until smooth.
Beat cream cheese, castor sugar and corn flour until combined. Add the eggs one at a time, beating in well. Beat in the sour cream and the vanilla.
Stir half the mixture into the melted chocolate until smooth. Dollop the chocolate mixture and the plain mixture alternatively in the pan. Using a flat bladed knife, swirl the mixtures together to make a marbled effect.
Bake for 1 hour 10mintes at 325F, or until set. Turn off oven and leave cheesecake inside with door ajar for 3 hours. Refrigerate overnight.
06/11/2009 adjustments, per Karen:
Crust:
1 tube saltine crackers, crushed fine
¼ cup cocoa
½ cup sugar
¼ cup melted butter
Filling:
1 large (6.8 oz) Hershey’s Special Dark Chocolate bar
3 cups cream cheese
¾ cup sugar
1 Tbsp corn flour (I have masa flour for making tortillas)
4 eggs
1 ¼ cup vanilla yogurt (I didn’t have any sour cream)
1 tsp vanilla
The process was all the same, except I took out only about a cup and a half of the batter to mix with the melted chocolate, poured the plain filling into the pan, then dropped spoonsful of the chocolate batter onto the plain, then marbleized it by dragging a knife through the batter.
This is really good, but stick to one piece, as it is rich!
Tea’s Marble Cheesecake
Crust:
6 oz plain chocolate biscuits crushed
3 oz melted butter
Filling:
6.5 oz dark chocolate
24 oz cream cheese
3/4 cup fine castor sugar
1 tbsp corn flour
4 eggs
1 ¼ cup sour cream
1tsp vanilla
Line a spring form pan with baking paper.
Combine biscuits and butter and press into base of pan. Put in the fridge for 30 mins.
Melt chocolate until smooth.
Beat cream cheese, castor sugar and corn flour until combined. Add the eggs one at a time, beating in well. Beat in the sour cream and the vanilla.
Stir half the mixture into the melted chocolate until smooth. Dollop the chocolate mixture and the plain mixture alternatively in the pan. Using a flat bladed knife, swirl the mixtures together to make a marbled effect.
Bake for 1 hour 10mintes at 325F, or until set. Turn off oven and leave cheesecake inside with door ajar for 3 hours. Refrigerate overnight.
06/11/2009 adjustments, per Karen:
Crust:
1 tube saltine crackers, crushed fine
¼ cup cocoa
½ cup sugar
¼ cup melted butter
Filling:
1 large (6.8 oz) Hershey’s Special Dark Chocolate bar
3 cups cream cheese
¾ cup sugar
1 Tbsp corn flour (I have masa flour for making tortillas)
4 eggs
1 ¼ cup vanilla yogurt (I didn’t have any sour cream)
1 tsp vanilla
The process was all the same, except I took out only about a cup and a half of the batter to mix with the melted chocolate, poured the plain filling into the pan, then dropped spoonsful of the chocolate batter onto the plain, then marbleized it by dragging a knife through the batter.