Marbled Cheesecake

Name: Marbled Cheesecake
Prep time: 115 min
Yield: 12
Cuisine: Americana
Ingredients: 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 an additional 1/4 cup; 6 ounces semisweet chocolate, melted and at room temperature; 1 cup chocolate cookies, crumbled for the crust; 2 tablespoons butter, melted (for the crust)

Lorenza Avila

Cheesecakes are a delicious dessert. This cheesecake is a blend of vanilla cheesecake and chocolate cheesecake. The marbled effect is achieved by using a spatula to make circular movements with the two mixtures.

Reviewed by Editorial Team of Kiwilimón

Published: 24-01-2010

Preparation

1h 55 mins

Preheat the oven to 450 F (230°C). Grease a 10-inch round springform pan. Crush the chocolate cookies in a food processor. Mix the cookies with the melted butter and press it into the greased pan. With your fingers, push the cookie crust to be even and flat. Place in the refrigerator to chill. Using a mixer, beat the cream cheese at room temperature until creamy. Add the sugar and continue mixing. Add the flour and salt. Gradually add the egg yolks and whole eggs, making sure to scrape down the sides of the mixture. (Note: to avoid cracking the cheesecake, do not overbeat the eggs). Mix in the vanilla and 3/4 cup of sour cream. Take 2 cups of the mixture and set aside. In a small bowl, add the remaining sour cream (1/4 cup) along with the melted chocolate and mix with the 2 cups of reserved cake. In the pan with the chocolate cookie crust, fill with some of the vanilla mixture and then some of the chocolate mixture, finally adding a bit more vanilla and a bit of chocolate (using a spoon). With a spatula, gently swirl the two mixtures together to create a marbled effect. Bake for 15 minutes at 450 F (230°C). Lower the oven temperature to 250 F (130°C) and bake for 1 hour. Remove from the oven (the center should still be moving). Refrigerate for 1 night. Remove from the pan by running a hot knife around the edges.