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Maida Heatter’s Chocolate-marbelized Cheesecake

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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs 1 Servings

INGREDIENTS

4 oz Chocolate wafer cookies, or
any crisp chocolate or
chocolate nut cookies I
use Famous Chocolate
Wafers
or Pepperidge Farm
Brownie
Walnut Cookies
2 T Unsalted butter, melted +
more for buttering pan
6 oz Semisweet or bittersweet
chocolate
12 oz Cream cheese at room
temperature
1 t Vanilla extract
1/2 c Sugar
2 Eggs
1 pn Salt
1 1/2 c Plus
1/2 c Sour cream

INSTRUCTIONS

Adapted from: Maida Heatter's Book of Great Chocolate Desserts
CHOCOLATE COOKIE CRUST: Butter only the sides of an 8"x2.5" or 8"x3"
springform pan, not the bottom. The cookies must be ground to crumbs.
Either break them into pieces and grind them in a food processor with
a steel blade; OR grind them in batches in your blender; OR place in  a
heavy plastic bag and pound and roll them with a rolling pin until
they are fine. You should have 1 cup of crumbs.  Mix the crumbs with
the melted butter in a bowl, using a rubber  spatula until the butter
is evenly distributed. You will think there  is not enough butter, but
there is. Pour it into the baking pan and  use your fingers to press it
into a compact, even layer on the bottom  only. Refrigerate
CHEESECAKE: Preheat the oven to 350 degrees F. Melt the chocolate (I
do it in my microwave; it takes about 2 minutes on High, but I stop
every 30 seconds to stir it to ensure it doesn't burn) and set aside
to cool slightly. Beat the cream cheese until very smooth. Add the
vanilla and sugar and beat to mix. Add the eggs one at a time,
scraping the bowl with a rubber spatula and beating till smooth after
each. Then add the salt and 1 1/2 cups of the sour cream and beat  till
smooth.  Beat the melted chocolate with the remaining 1/2 cup sour
cream (you  can use the same beaters you used for the cheese mixture
without  washing them). Remove 1 1/2 cups of the cream cheese mixture
and beat  into the chocolate.  Place the two batters, alternating
colors, by spoonfuls over the  crust in the pan. Use the flat side of a
table knife to marbelize:  cut down through the batters and use the
knife to swirl them into  large spirals and/or zigzags and form an
attractive pattern. Don't  overmix or you'll lose the contrast.
Briskly rotate the pan a bit first in one direction, then the other,
to level the top. Bake 30 minutes on the lowest rack in your oven. It
will seem soft, but it's done. Cool on a rack to room temperature,
then chill at least 5-6 hours before serving cold.  Serves 8-10 people
Posted to bbq-digest V4 #039  From: "Linda Merinoff"
<hvane@shrewsbury.org>  Date: Thu, 26 Dec 1996 18:06:27 -0700 (MST)

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