First of all, let me start by saying this isn't like other cheesecakes you will find online. This book was published in 1993, so it doesn't say so cook the cheesecake in a water bath or to cook it for very long. Its rather easy to make, but we found over years of making it that the cooking time isn't long enough and that using a full cup of chocolate filling wont create a nice marble effect, so I used half a cup instead. Also, the edges are rough on mine because I read 350F and not 450F, so it didn't cook long enough at a high enough temperature.
Also, this is a very thin cheesecake, if you want to make it taller, double the cream cheese portion, cook it longer, or don't double it and use a smaller springform pan.
Crust: - 1 cup of graham cracker crumbs
- 3 tablespoons of sugar
- 3 tablespoons of melted margarine
Filling: - 3 packages of cream cheese, softened
- 3/4 cups of sugar
- 1 teaspoon of vanilla
- 3 eggs
- 1 square of Baker's chocolate, melted
Equipment: - 9 Inch Springform pan
- Hand mixer
- Measuring cup
- 2 medium size bowls and 1 small
Crust: 1) Heat oven to 350F
2) Mix crumbs, sugar, and margarine into a bowl. Place into springform pan and press down to cover the bottom. You wont have enough to cover the sides. If you want to do this, make more and cover the sides. Bake the crust for 10 minutes, remove from oven, and let it sit until your ready to add the filling.
Filling: 1) Increase oven to 450F.
2) Beat cream cheese, sugar, and vanilla together. Add eggs one at a time. You will have to scrape down the bowl.
3) Take half a cup of filling and mix it with the melted chocolate. You use this to marble the top of the cake. I used a full cup and nothing marbled it just blended together.
4) Place vanilla filling into the pan and spread evenly. Add chocolate filling into a plastic bag, snip off the corner and create a design on top of the vanilla filling. Then to really marble the design, take a toothpick and swirl the chocolate.
5) In the over at 450F bake the cheesecake for 10 minutes. Reduce the oven to 275F and continue to bake for 30-40 minutes.
6) You know it's ready when the top is firm to the touch and nothing comes off on your finger. You can also do the same thing with a toothpick, but there will be a little cake that comes off. Essentially, the top is firm and the middle will be creamy.
7) Let the cake sit for a while. Then loosen the cake from the pan with a knife. Then undo the springform pan, but don't remove it. Let it cool completely and remove the pan. You can refrigerate, or you can freeze until you're ready to serve.
Hopefully this works there for you a little better than mine. In any case, it will taste delicious.
Thanks for reading,