“Oh well. That’s another rung lower in hell for me. 🙂 “
CHAS v’CHALILAH!!!!!!!!!!!!!!!
SmartCookie – Here it is:
Oomis’ Fabulous Marble Cheesecake – Preheat oven to 400 degrees
12 oz. chocolate bits (use really good ones)
1 C. flour, divided into 3/4 C. and 1/4 C. piles
1 C. sugar, plus an additional 2 TBS. (keep separate)
1/4 tsp. salt
1/4 C. butter
24 oz. bar-type cream cheese(don’t use “lite” cream cheese,PLEASE)
2 TBS. pure vanilla extract
6 eggs, separated (if you really HATE to do that, it will taste
virtually just as good without separating the eggs, it will
just be slightly denser, which many people prefer).
1 C. sour cream (again, do not use “lite” type)
Melt the chocolate, either in a microwave or in the top of a double boiler, being careful not to burn. Mix together the 3/4 C. flour, 2 TBS. sugar, and salt. Cut in the butter plus 2 heaping Tbs. of melted chocolate (I like to use a little more than that). Mix the dough thoroughly until all of it is really chocolatey. Thoroughly spray the bottom and sides of a 9″ Springform pan with non-stick plus flour spray (Mishpacha, Baker’s Joy, and pam all make such a flour spray), and pat the dough evenly over the bottom of the pan. Bake at 400 degrees for 10-15 minutes. Remove from oven, and prepare the filling.
In a large mixing bowl beat the C. of sugar together with the cheese until very creamy. Add the vanilla, remaining 1/4 C. of flour, 6 egg yolks, and sour cream. Beat really well. Now beat up the 6 egg whites until stiff and fold into the batter (I personally hate to do this, so as I said earlier, the step can be omitted, just mix the whole eggs in to begin with). After folding the whites in thoroughly, remove two C. of batter and fold the remaining melted chocolate into it. Now comes the fun part. Alternate pouring plain cheese batter and chocolate cheese batter into the pan. Take a spatula and cut through the batter to the bottom, to swirl it. Be careful not to swirl it TOO much, or you will have a yummy CHOCOLATE cheesecake, instead of a yummy marble one. Reduce the oven to 300 degrees and put the pan in the oven to bake for an hour. Let it sit in the oven with the heat turned off and the door closed, for another hour (no peeking). Cool thoroughly on a cake rack, cover with foil, and then chill overnight (I keep mine in the freezer, and take it out about 20 minutes before serving).
I know it’s a potchkeh, but SO worth it. To really streamline this recipe, maybe don’t separate the eggs and try making it in graham cracker crusts (probably makes two or three pies at least). Adjust the baking time, though, as it will bake faster, maybe 45 minutes. B’tayavon!