Double Chocolate Marble Cheesecake With Irish Cream |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a variation of the Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake (Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake) that I came up with. It has a hint of Irish Cream (I choose coffee flavoured, but it's up to your tastes). Ingredients:
1 1/2 cups graham cracker crumbs |
1/3 cup butter, melted |
4 (32 ounce) cream cheese, softened |
1 1/4 cups granulated sugar |
1/2 cup sour cream |
2 teaspoons vanilla extract |
5 eggs |
2 ounces semisweet chocolate, melted |
2 ounces white chocolate, melted |
1/4 cup irish cream, coffee-flavoured recommended |
Directions:
1. Preheat oven to 475F degrees.
2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats. A deep cookie sheet will work fine.
3. Measure 1 1/2 cups of graham cracker crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom with parchment paper. Use a large metal spoon to compress the crumb mixture flat into the bottom of the pan.
4. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
5. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.
6. Place the white and semi-sweet chocolate in separate microwave-safe dishes and slowly melt them in the microwave.
7. Split the mixture into half (use a second bowl). In one half, add the melted white chocolate; in the other half, add the melted semi-sweet chocolate and the Irish creme.
8. Dump the darker mixture into the spring-form pan on top of the graham crumbs. Spread out the mixture then dump the second part (the white chocolate portion) of the mixture on top.
9. Using a spatula, slowly swirl the two mixtures together. Be careful not to blend them together; rather just try to mix up the two parts so that there is a marble type look to it.
10. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475F degrees, then turn the oven down to 350F degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
11. Remove the cheesecake from the oven to cool (usually around 10 - 15 minutes). When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours (overnight is best).
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