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Marbleized Cheesecake Recipe

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This recipe for Marbleized Cheesecake, by , is from Witkowski Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Abreu

Category:
Category:

Ingredients:  
Ingredients:  
CRUST
3/4 cup of flour
2 tablespoons of sugar
1/4 teaspoon of salt
1/4 cup of butter
1 oz of unsweetened chocolate square melted *

CHEESE CAKE
3, 8 oz packages of softened cream cheese

1 cup of sugar

1/4 cup of flour

2 teaspoons of vanilla

6 eggs

1 cup of sour cream

2 ounces of melted unsweetened chocolate*

Directions:
Directions:
Crust
Combine the flour, sugar, salt and butter cut in mixture into course crumbs stir lightly in the melted chocolate square , put and press into 9 inch spring form pan and bake 10 minutes at 400.

Remove from oven turn up to 500°

Cheese cake

3, 8 oz packages of softened cream cheese

1 cup of sugar

1/4 cup of flour

2 teaspoons of vanilla

6 eggs

1 cup of sour cream

2 ounces of melted unsweetened chocolate*
In a large bowl at low speed blend ,cream cheese , sugar until smooth . Then blend flour and vanilla then add six eggs one at a time , add the sour cream

In a small bowl
Mix 1 1/2 cups of batter with 2 oz of unsweetened chocolate melted.

Pour half of the plain cheese mixture over the baked crust. Drizzle 1/2 of the chocolate mixture over the cheese mixture.
REPEAT layers , with a spatula cut through it to marbleize it.
Bake 12 minutes at 500
Lower heat to 200 bake 1 hour

Personal Notes:
Personal Notes:
To check if your cheesecake is done, gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it is done. (The center will firm up during the cooling time.) Do not use a knife to check doneness. Using a knife to test a cheesecake may create a crack in the top; also this method does not give an accurate test for cheesecakes made with a large amount of sour cream. Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.


Cool away from a draft 2 to 3 hours refrigerate at least eight hours overnight with a sharp knife run under hot water before cutting


*Original recipe called for Choco bake the pre melted unsweetened chocolate in a pouch.
Chocolate conversion: 1 packet = 1 ounce or 1 square unsweetened baking chocolate. 1 packet = 3 level tablespoons baking cocoa powder + 1 tablespoon shortening or oil.

 

 

 

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