ROYAL MARBLE CHEESECAKE

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Royal Marble Cheesecake image

I am posting this recipe at the request of another Zaar member. She had the recipe and had lost the cookbook it was in. It came out of the Pillsbury Bake-Off Cookbook in 1965. I will have to admit that I have never tried it, but she assured me that it was the best cheesecake that she had ever eaten. It does look yummy. Of course we all know there's no such thing as bad chocolate anything! LOL I'll have to admit that I guessed at the prep time and only put down the time the cheesecake is in the oven as passive work time. I did not list the time for cooling and chilling the cake.

Provided by Julie in TX

Categories     Cheesecake

Time 2h45m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup semisweet chocolate morsel
1 cup flour
1 cup sugar, plus
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup butter
3 (8 ounce) packages cream cheese, room temperature
2 teaspoons vanilla extract
6 eggs, separated
1 cup sour cream

Steps:

  • Preheat Oven to 400 degrees.
  • Melt the chocolate in the top of a double boiler, over hot water.
  • Combine 3/4 cup flour, 2 tablespoons sugar and salt.
  • Cut in butter until particles are fine.
  • Stir in 2 tablespoons chocolate.
  • Press into the bottom of a 9 inch springform pan.
  • Bake for 10 minutes.
  • In a large mixing bowl, cream 1 cup of sugar and the cream cheese.
  • Blend in 1/4 cup flour and the vanilla extract.
  • Add the egg yolks and beat well.
  • Blend in the sour cream.
  • In a separate bowl, beat the egg whites until soft peaks form.
  • Fold the beaten egg whites into the cream cheese mixture, making sure it is thoroughly mixed.
  • Combine the remaining chocolate mixture with 1 3/4 cups of the cream cheese mixture.
  • Pour 1/2 of remaining cream cheese mixture into prepared crust.
  • Spoon 1/2 of chocolate mixture over the top of the cream cheese mixture in the crust.
  • Pour the remaining cream cheese mixture over the top of this and then spoon on the remaining chocolate mixture.
  • Cut through the batter with a spatula to create the marble effect.
  • Put the cheesecake into the 400 degree oven and immediately turn the oven down to 300 degrees.
  • Bake for 1 hour.
  • Turn the oven off and let the cheese sit in the closed oven for 1 hour.
  • Cool on a rack away from drafts for 2-3 hours.
  • Chill at least 6 hours before serving.
  • To cut, use a wet, hot, sharp knife.

Lakjaya Aravinda
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I'm not sure what went wrong, but my cheesecake didn't turn out as expected. The filling was too runny and the crust was too crumbly.


Fazal Rayhan
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This cheesecake is definitely worth the calories! It's so rich and decadent, and the marble swirl is beautiful.


Mahfuza Moon Moon
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I had some trouble getting the cheesecake out of the pan without breaking it. I think it would be helpful to use a springform pan next time.


Md. Asraful Islam
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This cheesecake is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar in the filling if you prefer a less sweet cheesecake.


SR-Deluxe- Munshigonj - Md Liton Hossain
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I'm not a huge fan of cheesecake, but this one was really good. The marble swirl was a nice touch and the crust was perfect.


Tithi Ray
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The crust is the perfect complement to the creamy cheesecake filling. It's buttery and flaky, and it holds up well to the rich filling.


Maria Amjad
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I love the combination of chocolate and vanilla in this cheesecake. It's the perfect balance of sweet and rich.


Ta Ra
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This cheesecake is a bit time-consuming to make, but it's worth the effort. The end result is a stunning and delicious dessert that is sure to impress your guests.


Hiratripura Hiratripura
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The instructions were easy to follow and the cheesecake turned out perfectly. I was impressed with how well the different flavors and textures came together.


OtroRichardXD
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This cheesecake was a hit at my family gathering! Everyone loved the rich, creamy texture and the beautiful marbling. I will definitely be making this again.


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