Ingrédients pour Marble Cheesecake
- 1 ½ cups graham cracker crumbs
- 1 ¾ cups granulated sugar
- 6 tablespoons (3 ounces) melted margarine
- 2 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- Unsweetened Chocolate Square
- 1/3 cup unsweetened cocoa powder
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Comment préparer Marble Cheesecake
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted margarine. Mix until evenly moistened.
- Press crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Remove from oven and let cool.
- In a large bowl, beat 2 (8 ounce) packages cream cheese, softened, with 1 ½ cups granulated sugar and 1 teaspoon vanilla extract until smooth and creamy.
- Beat in 4 large eggs, one at a time, mixing well after each addition. Do not overmix.
- Gently stir 1/3 cup unsweetened cocoa powder into 1 cup of the batter.
- Spoon plain and chocolate batters alternately into the prepared crust, creating a marble effect by swirling with a knife or toothpick.
- Bake at 450°F (230°C) for 10 minutes.
- Reduce oven temperature to 250°F (120°C).
- Continue baking for 30 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Carefully run a thin knife around the edge of the cheesecake to loosen it from the pan.
- Let cool completely on a wire rack before removing the springform pan.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
94g
Fat
76g
Carbs
9g
