Chocolate Marble Cheesecake
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
42
Spice
60
Sweetness
47
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 tbsp
Slivered Blanched Almonds430 g
Ricotta (part-skim)1 cup
Sugar1 cup
Lowfat Sour Cream1 large
Whole Egg1 tsp
Almond Extract2 tbsp
All-Purpose Flour1 tsp
Salt2 tbsp
Amaretto (if desired)3 tbsp
Unsweetened Cocoa PowderDirections:
1
Heat oven to 350°
2
Toast almonds on a small baking sheet for 10 minutes, stirring occasionally
3
Remove from oven; reduce heat to 325°
4
Coat an 8-inch springform pan with cooking spray
5
Wrap outside of pan in foil to prevent seepage
6
Process chocolate wafers and almonds in a food processor until fine crumbs
7
Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly)
8
Shake pan to distribute evenly
9
Reserve remaining crumbs
10
Heat oven to 350°
11
Toast almonds on a small baking sheet for 10 minutes, stirring occasionally
12
Remove from oven; reduce heat to 325°
13
Coat an 8-inch springform pan with cooking spray
14
Wrap outside of pan in foil to prevent seepage
15
Process chocolate wafers and almonds in a food processor until fine crumbs
16
Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly)
17
Shake pan to distribute evenly
18
Reserve remaining crumbs
19
Filling: Purée ricotta in a food processor until smooth, about 1 minute
20
Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth
21
Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined
22
Stir in chocolate chips
23
Stir 1 cup plain filling into chocolate mixture
24
Set aside
25
Pour remaining plain filling into prepared pan
26
Drizzle chocolate filling in a circular pattern over plain filling
27
Using a knife, make circular strokes to create swirls in the plain filling
28
Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan
29
Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes
30
Run a knife around inside of pan
31
Remove foil; let cool on a rack
32
Chill 6 hours or overnight before removing sides of pan
33
Press reserved crumbs onto side of cheesecake
34
Purée ricotta in a food processor until smooth, about 1 minute
35
Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth
36
Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined
37
Stir in chocolate chips
38
Stir 1 cup plain filling into chocolate mixture
39
Set aside
40
Pour remaining plain filling into prepared pan
41
Drizzle chocolate filling in a circular pattern over plain filling
42
Using a knife, make circular strokes to create swirls in the plain filling
43
Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan
44
Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes
45
Run a knife around inside of pan
46
Remove foil; let cool on a rack
47
Chill 6 hours or overnight before removing sides of pan
48
Press reserved crumbs onto side of cheesecake