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Marbled Cheesecake
Have your chocolate and vanilla too. Swirls of each flavour fill a dark crumb crust in a delicious, elegant cheese cake dessert
Ingredients
3 250 g packets light cream cheese
1 1/4 cups caster sugar
3/4 cup lite sour cream
4 teaspoons plain flour
2 teaspoons vanilla flavouring essence
2 large eggs
50 g dark cooking chocolate, melted
For the Crust
1 cup chocolate biscuit crumbs
8 teaspoons unsalted butter or margarine, melted
Method
1
Preheat oven to 160°C.
To prepare crust, in a small bowl, combine crumbs and butter
Mix well
Press over bottom of a 20-cm springform tin and 2-cm up sides
Wrap outside of tin with foil.
2
In a large bowl, using an electric mixer on medium speed, beat cream cheese and sugar for 2 minutes
Beat in sour cream, flour and vanilla
Add eggs, one at a time, beating well after each addition.
3
Transfer 1 1/2 cups mixture to a small bowl.
Stir in chocolate
Spread half the vanilla mixture over crust.
Top with half the chocolate mixture.
Spoon remaining vanilla mixture over chocolate mixture.
Top with remaining chocolate mixture.
4
Using a knife, gently swirl mixtures together.
Place tin in a roasting pan; add boiling water to come half way up sides of springform tin.
Bake until just set, about 1 hour 15 minutes.
5
Place tin on a wire rack and cool to room temperature
Cover and chill for 4 hours
Cooks Tips
To prevent discoloration of aluminum springform tins, line with a circle and strip of non-stick baking paper. Coat paper with vegetable oil cooking spray.
To test if cheesecake is done, remove the tin from the oven and shake very gently - the cake should be set in the centre, not wobbly.