Black-Top Marble Cheesecake  Anita & Warren
Crust:
1 & 1/2 cups chocolate wafer cookie crumbs
1/2 cup unsalted butter, melted
3 tablespoons firmly packed dark brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon cinnamon
Filling:
4 ounces bittersweet or semisweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
4 8-ounce packages cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
5 large eggs, room temperature
1/3 cup whipping cream, room temperature
1 teaspoon vanilla
Topping:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla
Glaze:
1 cup whipping cream
7 ounces bittersweet or semisweet chocolate, finely chopped
1 strawberry, partially dipped in melted semisweet chocolate
(optional)
For crust:
Preheat oven to 425 degrees. Mix all ingredients for the crust in
a bowl. Press onto bottom of 10-inch spring form pan.
For filling:
Melt chocolates in top of double boiler over simmering water,
stirring until smooth. Pour into medium bowl. Cook to lukewarm. Using
electric mixer, beat cream cheese with sugar and flour in large bowl until
smooth. Blend in eggs one at a time. Stir in cream and vanilla. Pour at least
1/3 of batter into chocolate; mix well.
The original recipe then calls for you to follow Alternative 2 below. I never
have except for the first time I made it. Instead I follow Alternative 1.
Alternative 1: Pour chocolate batter over crust; spread evenly. Pour plain
batter carefully over chocolate batter. Avoid stirring. End result is
chocolate and plain layers. Chocolate batter is heavier, so it does not work
as well if you try putting it on top of the plain batter.
Alternative 2: Pour half of remaining plain batter over crust. Pour chocolate
batter over. Cover with remaining plain batter. Swirl small thin knife
through the batter, creating marble pattern.
Bake cake 15 minutes. Reduce oven temperature to 225 degrees. Bake
until cheesecake is firm in center, about 50 minutes more.
For topping: Mix all ingredients in a small bowl.
Pour topping over hot cheesecake. Increase oven temperature to 350
degrees. Bake until topping is set, about 13 minutes. Transfer to rack and
cool completely. Refrigerate overnight.
For Glaze: Bring cream to simmer in heavy small saucepan over low heat.
Add chocolate and stir until smooth. Cool to room temperature.
Run sharp knife around sides of cheesecake. Release pan sides. Place baking
sheet under rack with cheesecake. Pour glaze over center of cheesecake,
allowing excess to drip over sides. If desired, using metal spatula, smooth
glaze over sides of cake. (I feel it looks better with just chocolate drips
down the side.) Refrigerate until chocolate sets.
Top with strawberry if desired.
Can be prepared 2 days ahead.
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