Marbled New York Cheesecake
Serving Size, Ingredients and Equipment:
Crust:
- 32 round vanilla wafer cookies, crushed (or just use your favorite cookies, ones that will mix well with butter)
- 1/4 cup of unsalted butter, melted
- 1/8 teaspoon of salt
Filling:
- 6 ounces of semisweet chocolate (200 g)
- 1.5 pounds cream cheese, softenend (575 g)
- 1 tablespoon cornstarch (Maisstärke)
- 4 eggs, at room temperature
- 1 container (8 ounces) sour cream (225 g)
- 1 teaspoon vanilla extract (oder Vanillezucker)
- ¾ Cup Sugar
- 32 round vanilla wafer cookies, crushed (or just use your favorite cookies, ones that will mix well with butter)
- 1/4 cup of unsalted butter, melted
- 1/8 teaspoon of salt
Filling:
- 6 ounces of semisweet chocolate (200 g)
- 1.5 pounds cream cheese, softenend (575 g)
- 1 tablespoon cornstarch (Maisstärke)
- 4 eggs, at room temperature
- 1 container (8 ounces) sour cream (225 g)
- 1 teaspoon vanilla extract (oder Vanillezucker)
- ¾ Cup Sugar
Cooking Instructions and Methods:
Heat the oven to 325 F. Wrap outside of an 8.5 or 9 inch springform pan with foil (to keep water out). Find a roasting pan that is large enough to hold springform pan. Set aside.
Crust: Place cookie crumbs in a medium-size bowl. Stir in butter and salt until evenly combined. Pat into bottom of prepared pan (cover your hand with plastic wrap to keep crumbs from sticking if you need to). Place the springform inside the roasting pan.
Filling: Coarsely chop chocolate. Place in a medium-size microwave safe bowl; microwave on high power for 1 minute (or melt in a water bath). Stir until smooth. Set aside.
With an electric mixer, beat cheese, sugar and cornstarch in a large bowl until creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition; scrape down side of bowl occasionally. Beat in sour cream and vanilla. Blend 3 cups batter into the melted chocolate, stirring until smooth.
Dollop both kinds of batter over crust. Using a knife, swirl batters together to marbelize. Transfer to 325 F oven. Pour hot water into the roasting pan so that the springform is partly submerged in water (maybe not halfway up, but almost).
Bake at 325 F for 1 hour, 10 minutes, until set. Remove cheesecake from water, remove foil. Cool on rack if you have it. Refrigerate uncovered for 6 hours overnight.
Crust: Place cookie crumbs in a medium-size bowl. Stir in butter and salt until evenly combined. Pat into bottom of prepared pan (cover your hand with plastic wrap to keep crumbs from sticking if you need to). Place the springform inside the roasting pan.
Filling: Coarsely chop chocolate. Place in a medium-size microwave safe bowl; microwave on high power for 1 minute (or melt in a water bath). Stir until smooth. Set aside.
With an electric mixer, beat cheese, sugar and cornstarch in a large bowl until creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition; scrape down side of bowl occasionally. Beat in sour cream and vanilla. Blend 3 cups batter into the melted chocolate, stirring until smooth.
Dollop both kinds of batter over crust. Using a knife, swirl batters together to marbelize. Transfer to 325 F oven. Pour hot water into the roasting pan so that the springform is partly submerged in water (maybe not halfway up, but almost).
Bake at 325 F for 1 hour, 10 minutes, until set. Remove cheesecake from water, remove foil. Cool on rack if you have it. Refrigerate uncovered for 6 hours overnight.
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