A cheesecake that looks as good as it tastes,with swirls of chocolate in a chocolate cream-filled sandwichcookie crumb crust.
Recipe: Chocolate MarbledCheesecake
Crust: 8 ounces (about 18) chocolate cream-filled sandwich cookies 3 tablespoons butter, meltedFilling: 3 (8-ounce) packages Wisconsin Cream cheese, softened 1 cup sour cream 2 tablespoons all-purpose flour 1 (14-ounce) can sweetened condensed milk 3 large eggs 4 ounces bittersweet chocolate, broken into pieces and meltedGarnish Ingredients: 1 cup whipping cream Sugar
Preheat oven to 350°F (175°C).
In a food processor, process cookies intofine crumbs. Add butter and process 30 seconds. Press crumb mixtureinto bottom of 9-inch springform pan; refrigerate.
In a large bowl, beat cream cheese untilfluffy. Add sour cream and flour, then with mixer on low, addsweetened condensed milk. Add eggs, one at a time, beating aftereach addition.
Remove one cup of cream cheese fillingand pour remaining filling into chilled crust.
Add melted chocolate to cup of filling;mix thoroughly.
Drop chocolate mixture by spoonfuls ontop of filling. Swirl a knife through batter to distribute chocolateand create marbled appearance.
Bake 45 to 50 minutes or until top ispuffed, golden near edges and center moves slightly when panis moved. Turn off oven and allow cheesecake to cool in ovenwith door ajar. When cool, cover and refrigerate overnight.
In a chilled metal or glass bowl, whipcream 2 to 3 minutes or until stiff peaks form, adding sugarto taste.
Remove sides of cheesecake pan and placecheesecake on a serving plate. Using a pastry bag, pipe a frillof whipped cream around base of cheesecake. Refrigerate untilready to serve.
Makes 6 to 8 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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