How to Make a Marbled Chocolate Cheesecake

Cheesecake is a creamy decadent dessert that comes in many variations, there's even a restaurant (The Cheesecake Factory) that specializes in serving numerous forms of this sweet treat. The marbled appearance of this chocolate cheesecake makes it appear elegant and hard to believe that it was home made.

Difficulty: Moderate

Instructions

Things You'll Need:

• oil
• 8 oz graham crackers
• 3 oz butter
• 1 lb 9 oz cream cheese
• 1 cup superfine sugar
• 3 tablespoon all-purpose flour
• 2 tsp vanilla extract
• 3 large eggs
• 4 oz white chocolate
• 9 in spring form cake pan

1. Line the bottom of the spring form pan with foil, brushing the sides with oil. This will help to easily remove the cheesecake at the final process.

2. Place graham crackers in a strong zip top or securely sealed bag and crush with a rolling pin.

3. Gently melt the butter in mixing bowl. Melt the butter just until it forms a liquid, there is no need to brown the butter

4. Stir together the butter and graham crackers.

5. Press the graham cracker pieces into the bottom of the lined spring form pan and allow to chill in the refrigerator for at least 1 hour.

6. Preheat the oven to 325 degree Farenheight.

7. Beat softened cream cheese in a large mixing bowl until fluffy.

8. Slowly add in sugar, flour and vanilla extract until filling is smooth.

9. Gradually add the eggs, one at a time, until well blended.

10. Divide the mixture into two different bowls. One bowl will be used with the white chocolate while the other will incorporate the semisweet chocolate to form the marbling.

11. Gently melt the semisweet chocolate pieces and the white chocolate pieces, in two separate containers of course. To ensure that the chocolate maintains its flavor and texture I recommend the double boiler method; this prevents moisture from entering the chocolate.

12. Allow melted chocolate to cool before adding to the cream cheese mixtures.

13. Add the cooled white chocolate to one cream cheese mixture and the semisweet chocolate to the other mixture. Gently mix together the chocolate and cream cheese.

14. Spoon the two mixtures, alternately, over the chilled graham cracker crumbs. Use a knife to swirl the two together and create the marbled effect.

15. Place the spring form pan in a shallow pan of water. By cooking the cheesecake in a pan of water it will help to evenly distribute the heat and prevent the top from cracking.

16. Place the cheesecake (with shallow pan of water) into the pre heated oven for 50-60 minutes.

17. Allow cheesecake to cool before attempting to remove it from the pan. Once cool run a knife round the inside of the pan to help loosen it away from the edges.

18. Once the cheesecake is loosened from the edges place in the refrigerator for at least 2 hours before removing from the pan and serving.

19. Once chilled and removed from the pan, serve and enjoy.

Tips & Warnings

• If there's still not enough chocolate in this rich treat substitute chocolate graham crackers for the crust.
• Floss can be used to neatly cut the cheesecake into elegant slices.