HỒNG HẠNH

Marble Cheese Cake

Posted on: Tháng Năm 20, 2009

2 cups graham crackers, crushed into crumbs

1/4 cup sugar

1/2 cup butter, melted

2-8 oz. packages of cream cheese, softened

1-14 oz. can sweetened condensed milk

3 eggs, room temperature

4 oz bittersweet/semisweet chocolate

Preheat oven to 350F.
Mix together graham cracker crumbs, sugar and melted butter until mixture is wet (or pulse in a food processor until crumbs clump together) and begins to stick together. Spread mixture evenly in a 9 inch springform pan and press down firmly. Bake for 10 minutes. Set aside.
Reduce oven temperature to 300F.
Melt chocolate into a medium sized bowl.
In a large bowl, beat cream cheese until smooth. Add condensed milk and beat until smooth. Add eggs, one by one, beating each until fully incorporated. Pour 1/2 of the batter into the bowl with the melted chocolate and stir well. Pour chocolate and plain batters into the prepared pan, evenly distributing and alternating batters. Swirl with a clean knife.
Bake cheesecake for 50-55 minutes. It will not look totally firm when done; it will jiggle. The whole cake should jiggle evenly, though the center might be a bit looser.
Cool cheesecake at room temperature for at least 1 hour before refrigerating. Refrigerate overnight or at least 4 hours.
Store in refrigerator until ready to serve.

Serves 12
Nguồn

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