Marble Cheesecake (Baked)

We were having company on Sunday, a nice visit with my brother-in-law and nephew. I made a huge pan of lasagna, French bread, Caesar salad and then this cheesecake for dessert. You can never go wrong with cheesecake… am I right lol?

Cheesecake is a favourite around here… this one being about 2nd or 3rd on the list of favourites! It is easy to make and well worth the time it takes to make it… which really isn’t that bad either!

The cheesecake was delicious even though it cracked a bit through the middle. It certainly didn’t affect the taste… just the aesthetics of the cheesecake. Since no one was grading me on the appearance of it, it was a great success for dessert.

Sandie

Here are the ingredients required to make this cheesecake.

The first thing to make is the crust. I use a simple graham crumb crush.

I mix together 2 cups graham crumbs, 1/4 cup melted butter/margarine and 4 tbsp. sugar until crumbly and then press it into the bottom and up the sides of the springform pan.

I bake the crust for 10 minutes at 350 degrees while I am preparing the filling.

To start the filling, I place the softened/room temperature cream cheese blocks, sugar, sour cream and vanilla.

I whip these ingredients until it is smooth and there are no (or at least minimal) lumps.

Next I add the flour, and then the 3 eggs, one at a time into the mixture.

I remove about 2 cups of the filling to a smaller bowl and add the cocoa, second amount of sugar, 1 tsp. vanilla and vegetable oil to it.

I mix this by hand until fully combined.

I pour half of the plain filling into the springform pan, on top of the prebaked graham crust.

I place dollops of the chocolate filling on top and swirl it around with a sharp knife.

And repeat this step with the remaining plain and chocolate filling, again swirling with a sharp knife to obtain the marbled effect.

I place the cheesecake in the oven at 450 to start, for 10 minutes.

With the cheesecake still in the oven, I lower the temperature to 250 degrees and allow it to continue baking for another 30 to 40 minutes, until set.

Leave the cheesecake in the oven once the heat is turned off for another half hour. (You can see the cracks in the top now 😦 )

I allow the cheesecake to fully cool before running a knife around the outside edge and removing the outer ring.

I plate the cheesecake and chill completely before cutting into slices to serve!


Marble Cheesecake (baked)

Ingredients

  • For the Graham Crust:
  • 2 cups graham crumbs
  • 1/4 cup butter/margarine, melted
  • 4 tbsp. sugar
  • For the Filling:
  • 3 blocks cream cheese, softened (room temperature)
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 2 tsp. vanilla
  • 3 tbsp. flour
  • 3 eggs
  • 1/4 cup cocoa
  • 1/4 cup sugar
  • 1 tbsp. vegetable oil
  • 1 tsp. vanilla

Directions

  1. Preheat oven to 350 degrees. Lightly grease springform pan. I used a 10 inch springform pan.
  2. In medium sized bowl, combine ingredients for crust and press into bottom and up sides of springform pan.
  3. Bake at 350 degrees for 10 minutes.
  4. In bowl of stand mixer, add blocks of cream cheese, sour cream, vanilla and first amount of sugar.
  5. Whip until smooth and there are no lumps.
  6. Add flour and then eggs, one at a time until fully combined and smooth.
  7. Remove 2 cups of filling to a medium size bowl.
  8. Add cocoa, second amount of sugar, vegetable oil and vanilla.
  9. Whisk until smooth.
  10. Preheat oven to 450 degrees once crust has been prebaked.
  11. Spoon 1/2 of the plain filling into the springform pan, on top of the crust.
  12. Spoon dollops of the chocolate filling on top.
  13. Using a sharp knife, run the knife through the dollops to give a marbled effect.
  14. Repeat the process with the other half of both fillings, again using a sharp knife to “marble” the filling.
  15. Bake at 450 degrees for 10 minutes.
  16. Lower the heat to 250 degrees, with the cheesecake remaining in the oven and bake for another 30 minutes.
  17. When the 30 minutes is up, turn off heat and allow cheesecake to remain in oven an additional 30 minutes.
  18. Remove cheesecake from oven and allow to cool.
  19. Run a sharp knife around outside edge of the cheesecake and remove outer ring.
  20. Plate cheesecake, and place in fridge to completely cool.
  21. Cut into slices and enjoy.
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