Chocolate Frosted Marble Cheesecake
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cup
White Sugar1 cup
Butter (melted)2 tbsps
All-Purpose Flour2 tbsps
Milk2 tsps
Pure Vanilla ExtractDirections:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Wrap the outside of a 10-inch springform pan with aluminum foil
3
Mix the chocolate graham cracker crumbs, 3 tablespoons sugar, and the butter in a bowl until thoroughly combined; press into the bottom of the springform pan
4
Bake the crust in the preheated oven for 10 minutes
5
Remove the pan from the oven
6
Turn the oven's heat up to 350 degrees F (175 degrees C)
7
In a mixing bowl, beat the cream cheese for a few seconds with an electric mixer set on medium speed until fluffy and smooth
8
Beat in 3/4 cup sugar and the flour until the mixture is smooth; beat in the eggs, one at a time, followed by the milk and vanilla extract
9
Beat the cream cheese filling until very smooth and well combined, about 3 minutes
10
Spoon 2/3 of the cream cheese filling into the springform pan in an even layer over the crust
11
Melt 3 ounces of chocolate chips over low heat in a saucepan, stirring constantly until smooth, and mix in the remaining third of the filling
12
Pour the chocolate filling in a swirl pattern over the white filling; use a table knife to cut through the filling and swirl it into a decorative marble design
13
Place the springform pan into a roasting pan and add enough water to the roasting pan to reach 1 inch deep
14
Place the springform pan with the roasting pan water bath into the oven and bake until the filling is set, 40 to 45 minutes
15
When finished baking, remove the springform pan from the water bath and set the pan onto a cooling rack for 10 minutes; remove foil from around the pan
16
Loosen the edge of the cheesecake from the pan with a thin, sharp knife
17
Release the spring from the pan, remove the ring, and allow the cheesecake to cool for 15 more minutes
18
Wrap the cheesecake in plastic wrap and refrigerate until cold, at least 2 hours
19
To make frosting, melt 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, and mix in the sour cream until smooth and well combined
20
Frost the cheesecake with the frosting and refrigerate 10 minutes to set the frosting before serving
21
Refrigerate leftovers