Chocolate-Swirl Cheesecake
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
60
Spice
45
Sweetness
46
Sourness
37
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
Sugar4 large
Egg (room temperature)1 cup
Sour Cream1 tsp
Vanilla Extract1 tsp
Nutmeg (freshly grated)1 tsp
Lemon Peel (grated)1 cup
Powdered SugarDirections:
1
For crust: Position rack in center of oven and preheat to 325°F
2
Lightly butter 9-inch springform pan
3
Finely grind cookies, nuts and sugar in processor
4
Add butter and process until well blended
5
Press crumb mixture into bottom and 1 inch up sides of pan
6
Position rack in center of oven and preheat to 325°F
7
Lightly butter 9-inch springform pan
8
Finely grind cookies, nuts and sugar in processor
9
Add butter and process until well blended
10
Press crumb mixture into bottom and 1 inch up sides of pan
11
For filling: Melt chocolate chips in heavy small saucepan over very low heat, stirring constantly
12
Remove from heat
13
Using electric mixer, beat cream cheese in large bowl until light and fluffy
14
Gradually beat in sugar
15
Add eggs 1 at a time, beating well after each addition
16
Add sour cream and remaining 3 ingredients and beat until just blended
17
Pour half of batter into medium bowl
18
Add melted chocolate to batter in medium bowl and mix well
19
Pour all but 2 tablespoons chocolate batter into prepared crust
20
Cover with plain batter
21
Using tip of knife, swirl batters together
22
Drizzle remaining 2 tablespoons chocolate batter over
23
Bake until tester inserted in center comes out clean, about 1 hour (cake may crack)
24
Cool completely on rack
25
Cover with plastic and refrigerate overnight
26
(Can be prepared 2 days ahead
27
) Melt chocolate chips in heavy small saucepan over very low heat, stirring constantly
28
Remove from heat
29
Using electric mixer, beat cream cheese in large bowl until light and fluffy
30
Gradually beat in sugar
31
Add eggs 1 at a time, beating well after each addition
32
Add sour cream and remaining 3 ingredients and beat until just blended
33
Pour half of batter into medium bowl
34
Add melted chocolate to batter in medium bowl and mix well
35
Pour all but 2 tablespoons chocolate batter into prepared crust
36
Cover with plain batter
37
Using tip of knife, swirl batters together
38
Drizzle remaining 2 tablespoons chocolate batter over
39
Bake until tester inserted in center comes out clean, about 1 hour (cake may crack)
40
Cool completely on rack
41
Cover with plastic and refrigerate overnight
42
(Can be prepared 2 days ahead
43
) For topping: Using electric mixer, beat cream cheese, sugar, sour cream, Frangelico and vanilla in medium bowl until smooth
44
Transfer to pastry bag fitted with medium star tip
45
Pipe decorative border around edge of cake
46
(Can be prepared 8 hours ahead
47
Chill
48
) Using electric mixer, beat cream cheese, sugar, sour cream, Frangelico and vanilla in medium bowl until smooth
49
Transfer to pastry bag fitted with medium star tip
50
Pipe decorative border around edge of cake
51
(Can be prepared 8 hours ahead
52
Chill)