July 21, 2005

Sinfully Seductive Marbleized Chocolate Cheesecake

This recipe comes from my grandmother's collection, and was "Best of Show" in the 1986 Texas State Fair "Say Cheese" contest.

1 1/2 c. graham cracker crumbs
3 T butter, melted
3 T sugar
1 oz semi-sweet chocolate, grated
1/2 c ground pecans

6 oz semi-sweet chocolate chips
1/4 c rum
16 oz cream cheese, room temperature
1 c sugar
1 c sour cream
1 T vanilla
4 large eggs

1/2 pint whipping cream
1/3 c powdered sugar
1 t vanilla
semi-sweet chocolate shavings

For the crust, combine all ingredients and press evenly into the bottom of a 9 1/2 in x 10 in springform pan. Refrigerate.

For the filling, melt chocolate with rum over hot, but not boiling water. Place cream cheese in a bowl and beat with an electric beater until fluffy. Gradually beat in the sugar, sour cream and vanilla. Add the eggs, one at a time, beating after each addition. Divide the batter into 2 portions. Combine 1/2 the batter with the chocolate mixture until smooth. Spoon batter into crust one tablespoon at a time, alternating 2 batters to achieve marbelized effect. [if you're completely anal and trying to win the blue ribbon]. Or, if you prefer, pour all of chocolate batter into the crust first. Add remaining batter and with a fork, make up and down swirls. Bake at 325 degrees for 1 1/2 hours or until center is firm. Remove from oven and cool on a wire rack to room temperature. Refrigerate for 12 hours. Before serving, add topping.

For topping, beat cream until soft peaks form. Add sugar and vanilla. Continue beating until stiff. Spoon onto top of cake. Garnish with chocolate shavings.

Posted by Owlish at July 21, 2005 08:56 AM | TrackBack

Thanks. Now I'm hungry. :(

Posted by: Ogre at July 21, 2005 10:19 AM

Heh. Just wait till I do a photoblog cheesecake recipe.

Mmmm. Cheesecake.

Posted by: owlish at July 21, 2005 11:41 AM

A pinch of cream of tartar added with the sugar will help stabalize the whipped cream.

Posted by: Jim Gwyn at July 22, 2005 08:17 AM
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