Bake-Off® Contest 16, 1964
Atlantic City, New Jersey

Royal Marble Cheesecake

Fit for a king…or queen! Prepare this impressive dessert in 35 minutes and bake the day before your gathering.

(4)
2 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 35 min
  • total time 12 hr 0 min
  • ingredients 11
  • servings 16
 

Ingredients

Crust

3/4
cup all-purpose flour
2
tablespoons sugar
Dash salt
1/4
cup butter or margarine
1
cup semisweet chocolate chips, melted

Filling

3
packages (8 oz each) cream cheese, softened
1
cup sugar
1/4
cup all-purpose flour
2
teaspoons vanilla
6
eggs
1
cup sour cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. In small bowl, mix 3/4 cup flour, 2 tablespoons sugar and the salt. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in 2 tablespoons of the melted chocolate. Reserve remaining chocolate for filling. Press crumb mixture in bottom of ungreased 9-inch springform pan.
  • 2 Bake 10 minutes or until very light brown. Remove pan from oven. Reduce oven temperature to 325°F.
  • 3 Meanwhile, in large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until light and fluffy. Beat in 1/4 cup flour and vanilla until well blended. On low speed, add eggs 1 at a time, beating just until blended after each addition. Add sour cream; blend well. Place 1 3/4 cups filling mixture in medium bowl; stir in reserved melted chocolate.
  • 4 Pour half of plain filling over crust. Top with spoonfuls of half of the chocolate filling. Cover with remaining plain filling, then with spoonfuls of remaining chocolate filling. With table knife, swirl chocolate filling through plain filling. Place cheesecake in center of oven. Place shallow pan half full of water on bottom oven rack under cheesecake.
  • 5 Bake 1 hour to 1 hour 15 minutes or until set but center of cheesecake still jiggles when moved. Cool on wire rack 10 minutes. Run knife around edge of pan to loosen cheesecake. Cool at least 2 hours. Refrigerate 8 hours or overnight before serving. Carefully remove side of pan. Store in refrigerator.
  • 1 Heat oven to 400°F. In small bowl, mix 3/4 cup flour, 2 tablespoons sugar and the salt. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in 2 tablespoons of the melted chocolate. Reserve remaining chocolate for filling. Press crumb mixture in bottom of ungreased 9-inch springform pan.
  • 2 Bake 10 minutes or until very light brown. Remove pan from oven. Reduce oven temperature to 325°F.
  • 3 Meanwhile, in large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until light and fluffy. Beat in 1/4 cup flour and vanilla until well blended. On low speed, add eggs 1 at a time, beating just until blended after each addition. Add sour cream; blend well. Place 1 3/4 cups filling mixture in medium bowl; stir in reserved melted chocolate.
  • 4 Pour half of plain filling over crust. Top with spoonfuls of half of the chocolate filling. Cover with remaining plain filling, then with spoonfuls of remaining chocolate filling. With table knife, swirl chocolate filling through plain filling. Place cheesecake in center of oven. Place shallow pan half full of water on bottom oven rack under cheesecake.
  • 5 Bake 1 hour to 1 hour 15 minutes or until set but center of cheesecake still jiggles when moved. Cool on wire rack 10 minutes. Run knife around edge of pan to loosen cheesecake. Cool at least 2 hours. Refrigerate 8 hours or overnight before serving. Carefully remove side of pan. Store in refrigerator.

EXPERT TIPS

toggle

Expert Tips

For the best results, beat eggs just until blended. Overbeating the eggs can cause cracks in the cheesecake.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
14g,
14%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
135mg
135%;
Sodium
200mg
200%;
Total Carbohydrate
29g
29%
(Dietary Fiber
0g
0%
  Sugars
21g
21%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet