Marble Cheesecake
photo by -Sylvie-
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons margarine, Melted
- 24 ounces cream cheese, Softened
- 3⁄4 cup sugar
- 1 teaspoon vanilla
- 3 large eggs
- 1 ounce unsweetened chocolate square, The 1 oz square of unsweetened Chocolate should be melted
directions
- 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.
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Reviews
-
This was great...made it last year for my February birthday and plan to make it again this year! Also, I used neufchatel cheese to lower the fat and calories a tad... -
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This was delicious! Unfortunately, I am a little lame in the kitchen and couldn't make it look as nice as the photo you posted. But the flavour was great and my guests loved it! -
I dont think there is any cheesecake I dont like, but this nonetheless is fantastic. Thankyou. It looks and tastes very elegant, and is quite simple to throw together. -
This is now my go to basic cheesecake recipe, generally just using vanilla and lemon zest/juice without the chocolate. I use digestive biscuits or gingernuts for my base. Sometimes I use regular cream cheese, or light, or a mixture of the two. Very easy to make and turned out beautifully; dense, tangy and creamy. It also freezes well, although if you use predominantly light cream cheese it freezes less well. Being an impatient person discovered it's really good as a kind of ice-cream cake...
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A great looking cheesecake with a very rich, creamy taste. We don't have Graham Crackers or Graham Cracker crumbs here, so I used Caramel flavoured biscuit to make the crust, reducing the sugar as they were already quite sweet. Otherwise I followed the recipe exactly as written. I had to bake mine for an extra 10-15 minutes until it was properly set. It was enjoyed by everyone. Thanks for sharing.
RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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