| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts, Cheese/dair, Taste |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Cream cheese, softened |
| 12 |
c |
Sugar |
| 4 |
lg |
Eggs |
| 4 |
tb |
Unsalted butter, melted and cooled |
| 3 |
tb |
Allpurpose flour |
| 3 |
tb |
Cornstarch |
| 2 |
ts |
Vanilla |
| 2 |
c |
Sour cream |
| 4 |
oz |
Semisweet chocolate, melted and cooled |
INSTRUCTIONS
Preheat oven to 325/F. Butter a 9inch springform pan, line it with wax
paper or parchment paper and butter paper and sides of pan.
In a large bowl with an electric mixer cream together cream cheese and
sugar. Beat in eggs, one at a time, beating well after each addition. Add
butter, flour, cornstarch and vanilla and beat mixture until well combined.
Fold in sour cream. Pour two-thirds of batter into prepared pan. To
remaining batter add chocolate and gently whisk mixture until combined.
Pour chocolate batter onto white batt er and swirl a spatula lightly
through mixture to create a marbled pattern.
Bake cake for 1 hour (it will be soft in center). Turn off heat (do not
open oven door) and let cake stand in oven for 2 hours. Remove cake from
oven, set it on a rack, and let it cool completely in pan. Chill
cheesecake, loosely wrapped, for at least 2 hours. Remove sides of pan and
transfer cake to a cake plate.
>From Taste Show #TS4663
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master
Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997
A Message from our Provider:
“Do you want to know the master planner? God!”