Sunday, January 3, 2010
Here is the first (but definitly not the last) cheesecake I've baked this year.
A simple, unassuming chocolate marble cheesecake. The top was crackless so I opted not to top it with anything.
The recipe comes from Tyler Florence. A lot of people really looooove Tyler but I'm still on the fence. There are other food network personalities I'd rather watch, but as for his recipes they seem decent so far. I checked his book, "Tyler's Ultimate, out of the library. The content was nicely laid out and organized. A picture accompanies almost every recipe and of course the photography is gorgeous. However, the word "ultimate" is starting to get on my nerves from it being used so many times through this book. The book has classics like chicken provençal and spaghetti and meatballs but also branches out to ethnic inspired dishes like lemon curry and coconut shrimp. However, I don't think I will be buying it. There just aren't enough things I want to cook from the book. Like cornish hens... I doubt I'll ever cook one of those in my lifetime :)
Chocolate Marbled Cheesecake
1- 8" cake | Adapted from Tyler Florence
2 cups crushed graham crackers (about 30 squares)
1/4 cup sugar
1/2 cup butter, melted
2 (8-ounce) blocks cream cheese, softened
1 cup sugar
1 pint sour cream
1 tsp vanilla extract
2 oz. melted, cooled semisweet chocolate
Preheat the oven to 325 degrees F. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly grease bottom and sides of an 8-inch springform pan. You could use a 9" pan but your cake will be lower.
Pour the crumbs into the pan and press the crumbs down into the base and 1" up the sides. Refrigerate while you make the filling.
Filling: Make sure all filling ingredients are at room temperature before beginning.
In the bowl of an electric mixer, beat the cream cheese on low until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, 1 to 2 minutes.
Add sour cream and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Reserve 1/3 filling and combine with melted chocolate until no streaks remain. Pour the rest of the filling into the crust-lined pan and smooth the top. Drop chocolate batter on top by the tablespoonfuls and marble with a thin knife.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.