Chocolate Ripple Cheesecake Recipe
Easy and Delicious Cheesecake Recipes

 

Chocolate Ripple Cheesecake

1 cup flour, divided
1 cup plus 2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup butter
3 (1 ounce) packets pre-melted unsweetened chocolate
24 ounces cream cheese, softened
2 teaspoons vanilla extract
6 eggs
1 cup sour cream

Preheat oven to 400 degrees F.

Combine 3/4 cup of the flour, 2 tablespoons of the sugar and salt. With pastry blender or fork cut butter into flour mixture until fine; stir in 1 packet chocolate. Press mixture in bottom of a 9-inch springform pan. Bake 10 minutes. Remove from oven; turn oven to 475 degrees F.

In large bowl beat at low speed cream cheese and remaining 1 cup sugar until smooth; blend in remaining 1/4 cup flour and vanilla extract. Add eggs one at a time, beating well after each. Beat in sour cream.

In small bowl combine 1 1/2 cups cheese mixture with remaining 2 packets chocolate. Pour 1/2 the plain cheese mixture over crust. With circular motion, drizzle half the chocolate mixture on top. Repeat sequence. With a spatula cut through mixture to marbleize it. Bake at 475 degrees F for 12 minutes; turn oven down to 200 degrees F and bake 1 hour longer.

Remove from oven. Cool for 2 to 3 hours. Refrigerate for 8 hours. To cut, use sharp knife which has been run under hot water. Cracks in top are characteristic. Should be made the day before.



Back to Cheesecake Recipes


Everyday Cooking Home         Razzle Dazzle Recipes

Copyright �2002 - 2012
That's My Home