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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chocolate Swirl Cheesecake Recipe

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This recipe for Chocolate Swirl Cheesecake is from The Elder/Blanford Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups graham cracker crumbs
1 1/2 tsp. ground cinnamon
1/2 cup butter/margarine, melted
2 (1 oz.) squares semisweet chocolate
2 (8 oz.) pkgs. cream cheese, softened
1 cup sugar
6 eggs
1/4 cup plus 1 Tbsp. all purpose flour
1 1/2 tsp. grated lemon rind
3 Tbsp. lemon juice
1 tsp. vanilla
1 cup whipping cream, whipped
Directions:
Directions:
Combine graham cracker crumbs, cinnamon and butter, mixing well; firmly press into bottom and up sides of a 9 inch springform pan. Refrigerate.

Place chocolate in bowl and melt in microwave. Set aside to cool slightly.

Beat cream cheese with electric mixer until light and fluffy; gradually add sugar mixing well. Add eggs, one a time, beating after each addition; stir in flour, lemon rind, juice and vanilla. Beat well. Fold whipped cream into the cream cheese mixture.

Combine 1 cup of cheesecake mixture and melted chocolate; set aside. Pour remaining cheesecake mixture into prepared crust. Pour chocolate mixture over top of cheesecake; gently swirl with knife.

Bake at 300 deg. for 1 hour. Turn off oven, and let cheesecake stand in closed over for 1 hour (do not open door and let heat out). Open oven door and allow cheesecake to stand in over 2-3 hours or until completely cooled. Chill several hours

 

 

 

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