Chocolate cheese cake
Ingredients (Serves 12)
Cheese cake crust
1 1/2 cup All Purpose flour
3/4 cup Cold Butter ( cut into cubes)
1/3 cup Sugar
Cheese cake filling
1 1/2 Lb Cream cheese
1 cup Sour cream
1 1/2 cup Dark chocolate
1 cup Sugar
3 Eggs
1 tsp Vanilla extract
Meathod
Preheat the oven to 350 F. Butter a 10 inch spring form pan.
Combine all-purpose flour, Sugar and cold butter in a bowl until u get the texture of coarse crumbs. Press this onto the bottom of the spring form pan and bake for 25 minutes or until lightly browned.
Meanwhile melt the chocolate.
In a large bowl, using a hand/stand mixer beat the cream cheese, sour cream and sugar, vanilla extract until well combined. To this mixture add the eggs one at a time and mix well.
Reserve 1/4 to 1/2 cup of this mixture.
Add the melted chocolate to the remaining batter and mix until the chocolate is well combined.
Pour this batter over the crust and spread it evenly around the pan.
Drizzle the reserved batter on top and swirl it around with the back of a spoon to give marble effect.
Bake it for 50 to 55 minutes.
Once the cake has cooled down, chill it in the refrigerator for 3 to 4 hours or preferably overnight before slicing.
There could be few cracks on the cake and the white colour fades out. But don't worry about the cracks.. no one would notice it once u slice the cake.
Ingredients (Serves 12)
Cheese cake crust
1 1/2 cup All Purpose flour
3/4 cup Cold Butter ( cut into cubes)
1/3 cup Sugar
Cheese cake filling
1 1/2 Lb Cream cheese
1 cup Sour cream
1 1/2 cup Dark chocolate
1 cup Sugar
3 Eggs
1 tsp Vanilla extract
Meathod
Preheat the oven to 350 F. Butter a 10 inch spring form pan.
Combine all-purpose flour, Sugar and cold butter in a bowl until u get the texture of coarse crumbs. Press this onto the bottom of the spring form pan and bake for 25 minutes or until lightly browned.
Meanwhile melt the chocolate.
In a large bowl, using a hand/stand mixer beat the cream cheese, sour cream and sugar, vanilla extract until well combined. To this mixture add the eggs one at a time and mix well.
Reserve 1/4 to 1/2 cup of this mixture.
Add the melted chocolate to the remaining batter and mix until the chocolate is well combined.
Pour this batter over the crust and spread it evenly around the pan.
Drizzle the reserved batter on top and swirl it around with the back of a spoon to give marble effect.
Bake it for 50 to 55 minutes.
Once the cake has cooled down, chill it in the refrigerator for 3 to 4 hours or preferably overnight before slicing.
There could be few cracks on the cake and the white colour fades out. But don't worry about the cracks.. no one would notice it once u slice the cake.
