Ingredients
Crust:
- 1 3/4 cup Chocolate cookie crumbs
- 3 tbsp Sugar
- 4 tbsp Butter, melted
Filling:
- 1 1/2 cup Semi-sweet chocolate chips
- 1 1/2 lbs Cream cheese, room temperature
- 1 1/4 cup Sugar
- 3 Eggs
- 1/2 cup Sour cream
- 2 tsp Vanilla
Marble Cheesecake
Meal: Dessert
Cuisine: American
Ingredient: Dairy
Season: Summer
Contributor: Meyer Corporation
Directions
-
10-12 SERVINGS
- Preheat oven to 300°F
- In a small bowl, stir together the cookie crumbs and sugar. Stir in the butter and mix well. Press the mixture into the bottom and partially up the sides of the spring form pan. Bake for 10 minutes and cool.
- In a small bowl, melt the chocolate chips and set aside.
- In bowl of an electric mixer, beat the cream cheese until smooth and fluffy about 2 minutes. Continue beating and gradually add the sugar. Add the eggs, one at a time, beating after each addition. On low speed, add the sour cream and vanilla. Put half the batter into another bowl and stir in the melted chocolate.
- Leaving space for the vanilla batter, use a spoon to make 10 large dollops of the chocolate batter onto the cooled chocolate crust. Fill in the spaces with the vanilla batter. Using a knife, swirl the batters together to make a pattern.
- Preheat oven to 300F. Bake 1 hour or until barely set. Cool and refrigerate the cheesecake in its pan before serving.
Recommended Product
9 Inch Spring Form Pan
A spring form pan allows you to easily remove a delicate cake such as a cheesecake or torte without damaging it. Ours is made of even-heating heavy weight carbon steel coupled with the TOTAL® nonstick system to further aid you in easily releasing the cake from the pan.
