MARBLE CHEESECAKE
Make and share this Marble Cheesecake recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Cheesecake
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan.
- Bake at 350 degrees F., 10 minutes.
- Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend chocolate into 1 cup batter.
- Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect.
- Bake at 450 degrees F., 10 minutes.
- Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
Nutrition Facts : Calories 408.6, Fat 30.5, SaturatedFat 15.4, Cholesterol 130.8, Sodium 321, Carbohydrate 29.1, Fiber 0.7, Sugar 23.7, Protein 6.9
MARBLE CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h45m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Grease a 10-inch spring form pan.
- If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill.
- In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside.
- In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it.
- Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve.
- Notes about the recipe: I had to make 6 cheesecakes a day when I was pastry chef at the Strathallen Hotel in Rochester New York. Just to rotate them halfway through the baking was a major production. I didn't have may own baking oven so had to use the ones on our very busy hot line. It was a trick just to keep the guys (cooks) from changing the temperatures on my ovens because they always last them to 500. And then to get them to move so I could kneel in front of the ovens to juggle the cakes around...forget it. So I'd have to yell out "ROTATE!" and get everyone away from the oven while I kneeled in front of them to do the rotation ballet of hot shimmying cheesecakes with dry towels (a hot commodity in kitchens). My knees on my chef's pans were always dirty and that was why.
AMY'S MARVELOUS MARBLED CHEESECAKE
Delicious chocolate cheesecake swirled in creamy vanilla batter and layered on a crumbly chocolate graham cracker crust.
Provided by Amy
Categories Desserts Cakes Holiday Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
- In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.
- Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.
- Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 17.2 g, Cholesterol 87.3 mg, Fat 21.8 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 12.9 g, Sodium 214.6 mg, Sugar 12.7 g
MARBLE CHEESECAKE
Rich chocolate cake swirls dress up ordinary cheesecake. It's an easy, yet impressive, make-ahead dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan.
- Reserve 1 cup dry cake mix for filling. In large bowl, beat remaining cake mix, the butter and 1 egg with electric mixer on low speed just until dough forms. Press in bottom of pan.
- In large bowl, beat sugar, cream cheese and vanilla with electric mixer on medium speed until smooth. Beat in remaining 2 eggs, the sour cream and 1/4 cup of the whipping cream on low speed until smooth; reserve 1 cup cream cheese mixture. Pour remaining cream cheese mixture over crust.
- In same bowl, beat reserved 1 cup cake mix, reserved 1 cup cream cheese mixture and remaining 1/2 cup whipping cream on low speed until smooth. Drop chocolate cream cheese mixture by spoonfuls over cream cheese mixture in pan. Cut chocolate mixture through plain mixture with knife in S-shaped curves in one continuous motion. Turn pan one-quarter turn, and repeat for marbled design. Tap bottom of pan sharply on counter to level cream cheese mixtures.
- Bake 32 to 40 minutes or until sharp knife inserted 1 inch from side of pan comes out clean (center will not be set). Cool 30 minutes on cooling rack. Refrigerate 30 minutes. Run knife around sides of pan to loosen cheesecake. Refrigerate at least 4 hours until chilled. Store covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 34 g, Cholesterol 90 mg, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 340 mg
ROYAL MARBLE CHEESECAKE
I am posting this recipe at the request of another Zaar member. She had the recipe and had lost the cookbook it was in. It came out of the Pillsbury Bake-Off Cookbook in 1965. I will have to admit that I have never tried it, but she assured me that it was the best cheesecake that she had ever eaten. It does look yummy. Of course we all know there's no such thing as bad chocolate anything! LOL I'll have to admit that I guessed at the prep time and only put down the time the cheesecake is in the oven as passive work time. I did not list the time for cooling and chilling the cake.
Provided by Julie in TX
Categories Cheesecake
Time 2h45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat Oven to 400 degrees.
- Melt the chocolate in the top of a double boiler, over hot water.
- Combine 3/4 cup flour, 2 tablespoons sugar and salt.
- Cut in butter until particles are fine.
- Stir in 2 tablespoons chocolate.
- Press into the bottom of a 9 inch springform pan.
- Bake for 10 minutes.
- In a large mixing bowl, cream 1 cup of sugar and the cream cheese.
- Blend in 1/4 cup flour and the vanilla extract.
- Add the egg yolks and beat well.
- Blend in the sour cream.
- In a separate bowl, beat the egg whites until soft peaks form.
- Fold the beaten egg whites into the cream cheese mixture, making sure it is thoroughly mixed.
- Combine the remaining chocolate mixture with 1 3/4 cups of the cream cheese mixture.
- Pour 1/2 of remaining cream cheese mixture into prepared crust.
- Spoon 1/2 of chocolate mixture over the top of the cream cheese mixture in the crust.
- Pour the remaining cream cheese mixture over the top of this and then spoon on the remaining chocolate mixture.
- Cut through the batter with a spatula to create the marble effect.
- Put the cheesecake into the 400 degree oven and immediately turn the oven down to 300 degrees.
- Bake for 1 hour.
- Turn the oven off and let the cheese sit in the closed oven for 1 hour.
- Cool on a rack away from drafts for 2-3 hours.
- Chill at least 6 hours before serving.
- To cut, use a wet, hot, sharp knife.
MARBLE CHEESECAKE
This is my favorite cheesecake and what I make if I am really looking to indulge myself, my family, and my friends. You really need people with which to share this! The chocolate marbling through the vanilla is so pretty. A crustless cheesecake so it's gluten-free. From a famous mouse's cookbook but altered slightly from the original.
Provided by Kitchen Witch Steph
Categories Cheesecake
Time 1h30m
Yield 1 9-inch cheesecake, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Beat cream cheese until smooth. (seriously, no lumps!)
- Add sugar, vanilla, and lemon flavoring and mix well.
- Slowly add the eggs, one at a time, mixing well after each addition.
- Add 1/2 cup heavy cream and blend until smooth.
- Lightly grease and flour (can skip the flouring to make it gluten-free or use alternative) a 9-inch springform pan and preheat oven to 400 degrees.
- Remove 1 1/2 cups of cheese mixture to a small bowl and stir in the melted chocolate.
- Add remaining 1/4 cup cream to remaining cheese mixture and pour into springform pan.
- Add 1 1/2 cups of chocolate cheese mixture to pan in spoonfuls dotted around top of cake.
- With tip of knife, run blade through cheesecake, swirling mixture together.
- Place springform pan in a water bath and bake for 15 minutes.
- Reduce temperature to 325 degrees and cook an additional 40 to 50 minutes, until center of cheesecake is set.
- Cool and refrigerate for at least 6 hours.
- Tips: It's generally done when there is only a 2-3 inch spot in the center that jiggles. Several small cracks is fine and often just he nature of the cheesecake but if you get a larger crack through the middle of it, then it is a sign that it has been over baked.
- Also, if you cool the cheesecake too quickly you may get cracks. Let it cool on top of one of the stove burners with an inverted plate resting on top.
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Servings 1Total Time 10 hrs 38 minsCategory Cheesecakes
- Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.
- Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.
- Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.
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