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Chocolate Swirl Cheesecake
Description:
Cheesecake with chocolate swirls. Use a stand mixer, scrape down
the bowl regularly to make sure everything is well incorporated.
Yield: 9-inch cheesecake
|
Chocolate Crust
| Qty |
Unit |
Ingredient |
| 1 |
c. |
Flour |
| 2 |
Tbsp. |
Flour |
| 1/4 |
tsp. |
Kosher Salt |
| 1/2 |
c. |
Butter (room temperature) |
| 1/3 |
c. |
Sugar |
| 1 |
tsp. |
Vanilla Extract |
| 1 |
|
Egg Yolk |
| 2 |
oz. |
Semisweet Chocolate (1/3 c. chocolate chips, melted) |
Directions:
- Double wrap the outside of a springform pan with heavy aluminum foil; line the bottom with
parchment paper, greased on both sides
- Sift together all flour and salt
- In a separate bowl, cream butter and sugar together until it is fluffy and starts to lighten
- Add vanilla and egg yolk, mix just until incorporated
- Add melted chocolate, and mix until combined
- Add flour mixture and mix just until the dough comes together and the flour disappears
- Spread dough evenly across the springform pan
- Bake at 350 F. for about 15 minutes
- Remove crust from oven to cool
- Reduce heat to 300 F. and add water bath (enough to go 1 inch up the side of a springform pan)
Filling
| Qty |
Unit |
Ingredient |
| 4 |
8 oz. packages |
Cream Cheese (room temperature) |
| 1 2/3 |
c. |
Sugar (separated) |
| 1/3 |
c. |
Corn Starch |
| 1 |
Tbsp. |
Vanilla Extract |
| 2 |
|
Eggs (room temperature) |
| 3/4 |
c. |
Heavy Cream |
| 6 |
oz. |
Semisweet Chocolate (1 c. chocolate chips, melted) |
Directions:
- Preheat oven to 300 F. with a water bath
- Mix one of the cream cheese packages, 1/3 c. sugar, and the corn starch until well blended
- Blend in the other three cream cheese packages, one at a time
- Add remaining sugar and vanilla, mix well
- Add eggs one at a time, mixing well after each
- Add heavy cream and mix only until completely incorporated
- Divide batter roughly in half, adding melted chocolate to half of the batter
- Spoon the batter over the crust, alternating plain and chocolate spoonfuls, continue adding layers until all batter is in the pan
- Swirl figure 8 patterns with a knife in the batter just until swirls appear
- Bake in a water bath for 75 minutes; turn off the oven and open the door for one minute; close the door and leave the cheesecake in the water bath in the oven for another hour
- Remove cheesecake from oven and water bath and allow to cool to room temperature on a wire rack
- When cooled to room temperature, refrigerate for 4-6 hours before serving
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Copyright 2005-2009, Kevin Worcester
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