Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Royal Marble Cheesecake

(4)

2 reviews

35 min prep time
12 hr 0 min total time
11 ingredients
16 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

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

Bake-Off® Contest 16, 1964

Isaac Feinstein

Atlantic City, New Jersey

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 39%
Saturated Fat 14g 71% Trans Fat 1 1/2g
Cholesterol: 135mg; 45%
Sodium: 200mg; 8%
Total Carbohydrate: 29g; 10%
Dietary Fiber 0g 0% Sugars 21g
Protein: 7g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 8%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation