Ingrédients pour New York Style Marble Cheesecake With Chocolate Crust
- 3 (8 ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Oreo Cookies
- Butter
- Vanilla Extract
- Chocolate Chips
- 8 ounces sour cream
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Comment préparer New York Style Marble Cheesecake With Chocolate Crust
- Preheat oven to 300°F (150°C).
- Combine 1 ½ cups chocolate sandwich cookies (or vanilla wafers/shortbread), finely crushed, with ¼ cup melted unsalted butter. Press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat 3 (8 ounce) packages cream cheese (softened to room temperature) until smooth.
- Beat in 1 ¾ cups granulated sugar until well combined.
- Beat in 1 teaspoon vanilla extract.
- Add 4 large eggs, one at a time, mixing well after each addition. Mix until just combined; do not overmix.
- Reserve 1 cup of the cheesecake batter.
- Pour the remaining batter into the prepared crust.
- In a separate bowl, melt 4 ounces of semi-sweet chocolate chips and mix into the reserved batter until smooth.
- Spoon the chocolate batter over the plain batter in the springform pan. Gently swirl the two batters together with a knife or toothpick to create a marble effect.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 70-75 minutes, or until the cheesecake is set around the edges but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and water bath. Let cool completely at room temperature. Then refrigerate for at least 4 hours, or preferably overnight.
- Before serving, top with a sour cream topping made from 6 ounces semi-sweet chocolate chips melted and stirred into 8 ounces of sour cream.
Nutrition Information (Approximate per serving)
Sodium
199 g
Sugar
1930g
Fat
1248g
Carbs
201g
