Sunday, 26 February 2012
Cheesecakes are delicious. There is no other way to describe them. I love to make cheesecakes because I find that each one is slightly different in its own unique way. Some are really light and fluffy, and others are super rich and dense.
This one falls somewhere in the middle. It's super creamy, but it's not so rich that you feel sick to your stomach after just one slice! Plus, it has vanilla and chocolate in a delicious combination that I always love.
I also love a recipe where I get to do a marbled pattern. It is so simple and easy to do, yet the end result always looks so cool. This cake is relatively simple to make, yet like most cheesecakes, it does take some time so be prepared for that.
Bake Time: 1hr 18mins (total) Yields 10-12 servings
CHOCOLATE CRUMB CRUST
30 vanilla wafers, crushed
1/4 cup confectioners' sugar
1/4 cup cocoa
1/4 cup butter, melted
1) Heat oven to 350 F
2) In a medium bowl, stir together crushed wafers, confectioners' sugar, and cocoa. Add butter and stir until completely combined.
3) Pour mixture into a 9-inch springform pan and firmly press along bottom and about 1/2-inch up the sides of the pan.
4) Bake for 8 minutes, and let cool completely.
3 pkgs (8-ounces each) cream cheese, softened
1 cup sugar, divided
1/2 cup sour cream
2 1/2 teaspoons vanilla extract, divided
3 Tbsp all-purpose flour
1/4 cup cocoa
1 Tbsp vegetable oil
1) Heat oven to 450 F
2) In a large bowl combine cream cheese, 3/4 cups sugar, sour cream, and 2 tsps vanilla. Beat at a medium speed until smooth.
3) Slowly add flour, and blend well. Add eggs, and beat well, then set the mixture aside.
4) In a new small bowl, add cocoa, 1/4 cup sugar, oil, 1/2 tsp vanilla, and 1 1/2 cups of the cream cheese mixture. Blend well.
5) Spoon plain and chocolate mixtures alternately onto cooled crust, ending with spoonfuls of chocolate on top. Gently draw swirls through mixture with a metal spatula or knife to create marbled pattern. Be careful not to over-swirl the mixtures.
6) Bake for 10 mins. Without opening oven door, decrease the oven temperature to 250 F and bake for additional 30 mins.
7) Once the 30 mins have passed turn off oven, but leave the cake in the oven for an additional 30 mins (do not open oven door during this time).
8) Remove cheesecake from oven and loosen the cake from the sides of the pan. Allow to cool completely. To store cake, cover and chill.
(Recipe adapted from Hershey's Fabulous Desserts)