Chocolate Marble Cheesecake

  
This is my very first cheesecake recipe that I had many many years ago, but today I finally “perfected” it! The base is just nice, not too wet or dry , the top did not crack and is not too sweet too. This is a simple and no fail recipe at last!
BASE​:
3 cups (about 21 pcs)​ Digestive biscuits

140g​ Butter – put in microwave for 50 sec

 

METHOD

1. line base of a 9 inch round cake pan with baking paper
2. crush biscuits in a blender and add in melted butter and mix well

  

3. press mixture into cake tin (including the sides) and refrigerated till set, at least a few hours or overnight

  
 

FILLING

90g Semi-sweet chocolate

500g ​Philadelphia Cream Cheese – * see note

165g castor sugar

3 x 60g eggs – room temperature

125ml sour cream

1 tsp ​vanilla extract

Note: allow the cream cheese to stand for 1 hour at room temperature or remove foil from the pack, cut into cubes, place in microwave on high for 40 secs

METHOD:

1. pre-heat oven at 160C, but a bowl of hot water into the oven (to prevent the cheesecake from drying out)
2. place chocolate in a bowl and melt it over a pan of hot water, remove from heat
3. place cream cheese and sugar in a mixer (K beater) and beat till blend (speed 2) (do not over beat, the cake will crack)
4. add sour cream, vanilla extract and eggs (add in 1 lightly beaten egg at a time) and increase speed to 5 and continue to beat till mixture is smooth (do not over beat)

5. spoon out 150g of mixture into the melted chocolate and mix well
pour the remaining cheese mixture into the cake pan
6. spoon chocolate mixture over the filling into distinct blobs

  
7. using a fork or a chopstick, gently swirl chocolate into the filling to marble it

  
8. bake in 160°C for 45 mins or until just barely set, turn off the oven, leave the door ajar and let cool in the oven for 1 hour then chill for 4 hours or overnight

  
to serve remove pan sides and cut into wedges

 

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