Marbled Baked Cheesecake Recipe

Combine cream cheese sugar and vanilla beating at medium speed on electric mixer until well blended.

Marbled baked cheesecake recipe. Spoon plain and chocolate batters alternately over prepared crust ending with spoonfuls of chocolate on top. 2 tablespoons melted butter. Use 39 cocoa solids for a sweet and creamy finish. Spread plain batter into the crust.

Drop the chocolate mixture randomly over the top. Putting half of the cheesecake with the chocolate mixture is way too much and does not allow for a good marbled affect. With the tip of a knife swirl the batter to create a marble effect. A mary berry tip.

Preheat the oven to 450 degrees f. Run knife around edge of pan to loosen cheesecake. Cool to room temperature then refrigerate for 3 hours or overnight before serving. Combine crumbs sugar and margarine.

4 ounces chocolate cookie crumbs. Swirl the top to give a marbled effect. In a large bowl combine the graham cracker crumbs butter and sugar. Press onto bottom of 9 inch spring form cake pan.

Refrigerate 8 hours or overnight before serving. Bake in the preheated oven for 30 to 35 minutes or until centre is set. Step 5 remove aluminum foil and refrigerate cheesecake loosely covered until chilled at least 12 hours. Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre.

Once again too vital a piece of this recipe to have to alter. I enjoyed reading the various methods of trying to create this affect. Bake 1 hour to 1 hour 15 minutes or until set but center of cheesecake still jiggles when moved. Cool on wire rack 10 minutes.

Continue baking 30 minutes. Without opening oven door reduce oven temperature to 250 f. Without opening oven door leave cheesecake in oven 30 minutes. 2 1 2 pounds cream cheese room temperature.

Press into a 9 inch springform pan pushing the crumbs up the sides. A beautifully marbled chocolate cheesecake recipe featuring dark and white chocolate. 1 3 4 cups sugar. Bake at 350 degrees f 10 minutes.

Gently swirl with knife for marbled effect.