Chocolate Swirl Cheesecake 2 Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Semi-sweet chocolate ships,
1 1/4 cup: Graham-cracker crumbs,
1/4 cup: Butter, melted
3/4 cup: Sugar,
1 tsp: Vanilla extract,
1/2 cup: Sugar,
2 tbsp: Sugar,
2 package: Cream cheese, soft 8 oz size
1/2 cup: Sour cream,
4: Eggs,
Directions:
1. Preheat oven to 325 degrees 2. Combine over hot (not boiling)
water, chocolate chips and 1/2 cup
sugar; heat until chips melt and mixture is smooth. Remove from
heat;
set aside. 3. In small bowl, combine graham-cracker crumbs, 2
tablespoons sugar and
melted butter; mix well. Pat firmly into 9" springform pan,
covering
bottom and 1//2 inch up sides; set aside. 4. In large bowl, beat
cream cheese until light and creamy. Gradually beat
in 3/4 cup sugar. Mix sour cream and vanilla extract. Add egge,
one at
a time, beating well after each addition. Divide batter in half.
Stir
melted chocolate mixture into first half. Pour into crumb-lined
pan;
cover with plain batter. With knife, swirl plain batter with
chocolate
batter to marbleize. 5. Bake for 50 minutes or until only 2-3 inch
circle in center will shake.
Cool at room temperatute; refrigerate.
Source from luhu.jp
water, chocolate chips and 1/2 cup
sugar; heat until chips melt and mixture is smooth. Remove from
heat;
set aside. 3. In small bowl, combine graham-cracker crumbs, 2
tablespoons sugar and
melted butter; mix well. Pat firmly into 9" springform pan,
covering
bottom and 1//2 inch up sides; set aside. 4. In large bowl, beat
cream cheese until light and creamy. Gradually beat
in 3/4 cup sugar. Mix sour cream and vanilla extract. Add egge,
one at
a time, beating well after each addition. Divide batter in half.
Stir
melted chocolate mixture into first half. Pour into crumb-lined
pan;
cover with plain batter. With knife, swirl plain batter with
chocolate
batter to marbleize. 5. Bake for 50 minutes or until only 2-3 inch
circle in center will shake.
Cool at room temperatute; refrigerate.
Source from luhu.jp