As promised, I decided to try my hand at the Chocolate Marble Cheesecake featured on the Food Network site. The recipe submitter there is Gale Gand and the end result tastes great. It’s creamy and slightly tart thanks to the sour cream.
I decided to follow the recipe to a T instead of doing an adaptation which is what I’d normally do because (gasp!) I’ve never done a cheesecake before. In fact, it was only a couple years ago that I actually began to eat cheesecake. It had never particularly looked or sounded appealing to me. Then on a lark I tried a piece in a restaurant (it happened to be a marble cheesecake) and really liked it.
So, for the Wondertwins Horror Fest on Saturday I decide to make this Chocolate Marble Cheesecake. I only had one problem with it and that was it cracked a bit on one side. I think the oven temperature called for in the recipe might be a little high. I think dropping that temperature to 375° might work a bit better, so keep that in mind as I’m reproducing the recipe verbatim.
For a topping (and to slightly disguise the cracked area) I used a chocolate whipped cream. Made with a bit of unsweetened cocoa powder, heavy whipping cream, and powdered sugar.
While the aesthetics of my first cheesecake try were less than spectacular the taste was a hit! In fact, we only had two slices left!
So, here we go, my very first cheesecake!
For the crust:
4 ounces chocolate cookie crumbs (I chose Oreos)
2 tablespoons melted butter
For the filling:
2 1/2 pounds cream cheese, room temperature
1 3/4 cups sugar
3 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup sour cream, plus 1/4 cup
6 ounces semisweet chocolate, melted and slightly cooled
Preheat oven to 450°F. Grease a 10-inch spring form pan.
If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill.
In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside.
In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it.
Bake at 450°F for 15 minutes, then turn the oven down to 250°F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve.