Marble Cheesecake
(from Bethany’s recipe box)
A chocolaty twist on the classic dessert.
Serves 12
You will need 1 tablespoon of melted butter for brushing the pan. For neat, professional-looking pieces of cake, clean the knife thoroughly between slices (see photo).
WHY THIS RECIPE WORKS: To prevent our chocolate swirl from getting grainy, we combined it with some cream. This kept the swirl smooth and alleviated any potential grittiness. Dipping our knife in water between slices made sure every piece was as clean and pretty as the one before it.
http://www.americastestkitchenfeed.com/bake-it-better/2012/11/secrets-to-marble-cheesecake/
Source: America's Test Kitchen | October 31, 2012
Categories: Desserts
Ingredients
- CRUST
- 8 whole graham crackers, broken into 1-inch pieces
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled, plus extra for brushing (see note above)
- 3 tablespoons sugar
- FILLING
- 5 ounces chopped semisweet chocolate
- 1/4 cup heavy cream
- 2 1/2 pounds cream cheese, cut into chunks and softened
- 1 1/2 cups (10 1/2 ounces) sugar
- ⅛ teaspoon salt
- ⅓ cup sour cream
- 2 teaspoons fresh lemon juice
- 2 teaspoons vanilla extract
- 2 large egg yolks
- 6 large eggs
Directions
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FOR THE CRUST: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Process the graham cracker pieces in a food processor to fine, even crumbs, about 30 seconds. Sprinkle the melted butter and sugar over the crumbs and pulse to incorporate. Sprinkle the mixture into a 9-inch springform pan. Press the crumbs firmly into an even layer using the bottom of a measuring cup. Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Let the crust cool to room temperature, about 30 minutes.
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FOR THE FILLING: Meanwhile, increase the oven temperature to 500 degrees. Melt chocolate and cream together in the microwave, stirring often, until melted and smooth, 1 to 3 minutes. Set aside and let the mixture cool completely.
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Beat the cream cheese in a large bowl with an electric mixer on medium-low speed until smooth, 1 to 3 minutes. Scrape down the bowl and beaters as needed.
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Beat in half of the sugar and salt until incorporated, 1 to 3 minutes. Beat in the remaining sugar until incorporated, 1 to 3 minutes. Beat in the sour cream, lemon juice, and vanilla until incorporated, 1 to 3 minutes. Beat in the egg yolks and eggs, two at a time, until combined, 1 to 3 minutes.
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Being careful not to disturb the baked crust, brush the inside of the prepared springform pan with melted butter. Set the pan on a rimmed baking sheet. Carefully pour the filling into the pan. Following the photos, drop spoonfuls of the reserved chocolate mixture randomly over the top of the batter. Using a butter knife or small offset spatula, swirl the chocolate into the cheesecake batter, creating an attractive marbled pattern. Bake the cheesecake for 10 minutes.
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Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake the cheesecake until an instant-read thermometer inserted in the center of the cake registers 150 degrees, about 1½ hours, rotating the pan halfway through baking.
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Transfer the cake to a wire rack and run a knife around the edge of the cake. Let the cheesecake cool until just barely warm, 2½ to 3 hours, running a knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap and refrigerate until cold, about 3 hours.
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To unmold the cheesecake, wrap a wet, hot kitchen towel around the cake pan and let sit for 1 minute. Remove the sides of the pan and carefully slide the cake onto a cake platter. Let the cheesecake sit at room temperature for 30 minutes before serving.