chocolate-swirl cheesecake
This marbled cheesecake enchants with a blend of bittersweet and white chocolate filiinss.
Prep: 25 min.
Bake: 40 min.
M akes 8 servings
cup chocolate cookie
3 Tbsp. butter, melted
2 8-oz. pkg. cream cheese,
cup sugar
cup dairy sour cream
2 Tbsp. all-purpose flour
1 tsp. vanilla
2 eggs
2 oz. bittersweet or
semisweet chocolate,
melted and cooled
3 oz. white baking
chocolate, melted and
1 Preheat oven to 325°F. In small bowl, combine
cookie crumbs and melted butter. Press onto
bottom of 8-inch springform pan.
2 In large bowl, combine cream cheese, sugar,
sour cream, flour, and vanilla. Beat with electric
mixer on medium speed until combined. Add
eggs all at once; beat on low speedjust until
combined. Divide mixture in half.
Stir melted bittersweet chocolate into one
portion. Pour into prepared pan. Stir melted
white chocolate into remaining portion. Carefully
pour over bittersweet chocolate mixture. Gently
swirl narrow metal spatula through layers to marble.
Place springform pan in shallow baking pan.
Bake about 40 minutes or until center appears
nearly set when gently shaken.
Cool on wire rack for 15 minutes. Loosen
cheesecake from side; cool for 30 minutes. Remove
side of pan; cool cheesecake. Cover and chill for
4 to 24 hours.
PER SERVING: 504 cal., 36 g total fat
g sat. fat), 139 m
chol., 313 mg
sodium, 38 g carb., 1
fiber, 9
3 7
great cheesecakes
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