Chocolate Marble Cheesecake with Gingersnap Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 16 gingersnap cookies (see recipe attached)
3 Tbl.melted butter
5 8oz. pkg. cream cheese,room temp.
1 3/4 cup sugar
3 Tbl. all purpose flour
1 1/2 Tbl. vanilla extract
1 Tbl. grated orange peel
5 eggs. room temp.
3 egg yolks,room temp.
3 oz. bittersweet or semisweet(not unsweetened) chocolate,melted
Gingersnap cookies
2 cups all purpose flour
1 Tbl. baking powder
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. salt
3/4 cup butter, room temp.
1 cup sugar
1/4 cup light molasses
1 egg,beaten to blend
1/3 cup sugar
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Directions: |
Directions:Gingersnap Cookies
Preheat oven to 350º. Sift first 6 ingredients into bowl. Using electric mixer,cream butter with 1 cup sugar in another bowl until light and fluffy. Mix in molasses and egg. Add sifted dry ingredients and mix until just combined. Cover and refrigerate dough at least 1 hour.(Can be prepared 1 day ahead).
Using 1 Tbl.per cookie,form dough into rounds. Roll rounds in 1/2 cup sugar. Arrange rounds on ungreased cookie sheets,spacing 2" apart. Bake until cookies are brown on bottom,about 12 min. Transfer to rack and cool completely;cookies will crisp as they cool. (Can be prepared 1 day ahead. Store cookies in airtight container at room temp.)
Cheesecake;
Grind cookies in processor to form crumbs. Toss 2 cups crumbs and butter into 9 1/2" springform pan,bottom of pan. Refrigerate crust until ready to use.
Position rack in center of oven and preheat to 400ºF. Using electric mixer,beat cream cheese with next 4 ingredients until smooth. Add eggs and yolks 1 at a time and blend just to combine. Transfer 2 cups batter to another bowl. Stir in melted chocolate into 2 cups batter. Pour plain batter into crust. Pour chocolate batter over, spreading evenly. Using spatula, swirl chocolate into plain batter. Bake 10 minutes. Reduce oven temp. to 200ºF. and bake until center of cake is almost set.about 1 1/2 hours. Turn oven off. Let cheesecake remain in oven with door closed until firm and completely cool,about 1 1/2 hours. Refrigerate overnight. (Can be prepared 3 days ahead). |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:1 hour plus baking and cooling times |
Personal
Notes: |
Personal
Notes: While it is a little labor intensive..it is a very good cheesecake recipe and recipe for gingersnap crust that could be used with other cheesecakes. This has Faye written all over it..and it literally does... It came from Bon Appettit,September 1989.
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