Amys Marvelous Marbled Cheesecake Recipes

AMY'S MARVELOUS MARBLED CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
• In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.
• Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.
• Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.

AMY'S MARVELOUS MARBLED CHEESECAKE

Steps:

• Preheat the oven to 325°F.
• Mix the crushed graham crackers together with the butter and press into the base of a round springform pan.
• Bake the cracker base for 10 minutes.
• Add the chocolate to a microwave-safe bowl and microwave until melted, giving it an occasional stir.
• Beat together the cream cheese, sugar and vanilla until light and creamy.
• One by one, mix in the eggs.
• Take 1 cup of the cream cheese and add it to the melted chocolate, stirring to combine.
• Spread the larger portion of cream cheese mixture over the bottom of the pie crust.
• Drop spoonfuls of the chocolate cream cheese mixture randomly over the filling. Use the tip of a knife to swirl the chocolate to make a marble effect.
• Bake the cheesecake for 30-35 minutes until the center has set.
• Remove the cheesecake from the oven and leave to cool, before chilling for at least 3 hours or overnight in the refrigerator. Then slice to serve.

MARBLE CHEESECAKE

Steps:

• Preheat oven to 450 degrees F. Grease a 10-inch spring form pan.
• If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill.
• In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside.
• In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it.
• Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve.
• Notes about the recipe: I had to make 6 cheesecakes a day when I was pastry chef at the Strathallen Hotel in Rochester New York. Just to rotate them halfway through the baking was a major production. I didn't have may own baking oven so had to use the ones on our very busy hot line. It was a trick just to keep the guys (cooks) from changing the temperatures on my ovens because they always last them to 500. And then to get them to move so I could kneel in front of the ovens to juggle the cakes around...forget it. So I'd have to yell out "ROTATE!" and get everyone away from the oven while I kneeled in front of them to do the rotation ballet of hot shimmying cheesecakes with dry towels (a hot commodity in kitchens). My knees on my chef's pans were always dirty and that was why.

AMY'S MARVELOUS MARBLED CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs and butter in a medium bowl; mix well. Press into the bottom of a 9-inch springform pan.
• Bake in the preheated oven for 10 minutes. Set aside.
• Place chocolate in a microwave-safe bowl; heat in the microwave until melted, stirring occasionally until chocolate is smooth.
• Beat softened cream cheese, sugar, and vanilla in a large bowl until creamy and smooth. Blend in eggs, one at a time. Remove 1 cup cream cheese mixture and mix with melted chocolate.
• Spread plain batter into baked crust. Drop chocolate batter randomly over the top. Swirl batter with a knife tip to create a marbled effect.
• Bake in the preheated oven until the center is set, 30 to 35 minutes. Cool to room temperature, then refrigerate for 3 hours to overnight before serving.