Cheesecakes, or cheesecakes, are a delicious dessert. This cheesecake is a mixture of vanilla cheesecake and chocolate cheesecake. The marbling effect is given with a spatula by giving circular movements to the two mixtures.
5 packages cream cheese, at room temperature (8 ounces each)
1 3/4 cups sugar
3 tablespoons flour
1/4 teaspoons salt
2 egg yolks
5 eggs
1 teaspoon vanilla essence
1 cup sour cream, 3/4 cup and 1/4 cup extra
6 ounces semisweet chocolate, melted and at room temperature
1 cup chocolate cookies, ground for pasta
2 tablespoons butter, melted (for pasta)
Preparation
1h 55 mins
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Preheat the oven to 450 F (230 ° C). Grease a 10-inch diameter removable circular mold.
Grind the chocolate cookies in a food processor. Mix the cookies with the melted butter and put it on the greased mold. With your fingers, push the cookie dough to make it even and flat. Put the refrigerator to cool.
With a blender , put the cream cheese at room temperature and acremar. Add the sugar and continue beating. Add the flour and salt. Slowly, put the egg yolks and eggs, making sure to lower the mixture from the sides. (Note: to prevent the cheesecake from cracking, do not over-beat the eggs). Mix the vanilla and 3/4 cup the sour cream. Take 2 cups of the mixture and reserve.
In a small bowl, add the rest of the sour cream (1/4 cup) along with the melted chocolate and mix the 2 cups of cake reserved.
In the mold with the chocolate biscuit paste, fill with a bit of the vanilla mixture and then a little of the chocolate mixture, finally add a little more vanilla and a little chocolate (with a spoon). Using a spatula, carefully mix the two mixtures to create a marble effect.
Cook for 15 minutes at 450 F (230 ° C). Lower the oven temperature to 250 F (130 ° C) and cook for 1 hour. Remove from the oven (the center must keep moving). Refrigerate for 1 night.
Remove from the mold by passing a hot knife around.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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