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Ribbons of semisweet chocolate cheesecake are swirled throughout a classic cheesecake
on top of a chocolate brownie cookie crust.
chocolate
marble chees ec ake
Lightly coat a 9x3-inch springform pan with cooking
spray. Line the outside of the pan with heavy-duty
aluminum foil. Preheat oven to 350°F.
Insert the fl at mixing paddle. Place the crust ingredients
in the Cuisinart
™
mixing bowl. Turn to speed 2 and stir
until completely blended, about 1 to 1½ minutes. Pour
into prepared pan and fl atten to cover the bottom and
about ½ inch up the sides evenly. Use the bottom of a
drinking glass or measuring cup to tamp down fi rmly.
Bake in preheated 350°F for 8 to 10 minutes. Let cool
while preparing fi lling. Clean bowl and paddle.
Place the cream cheese in the mixing bowl and stir on
speed 1 until just smooth, about 30 seconds. Add sugar,
¼ cup at a time. Stir on speed 2 until smooth, about 30
seconds after each addition. Scrape the bottom and
sides of the bowl and the beater after adding half the
sugar. Mixing on speed 2, add the eggs, one at a time,
mixing about 30 seconds after each addition. Scrape
the bottom and sides of the bowl and the paddle after
adding 3 eggs, then again after all 5 eggs have been
added. Add the vanilla, mix on speed 1 until creamy
and homogenous, about 1 minute. Pour all but about 2
cups of the batter into cooled prepared crust – do not
scrape any thick bits from the sides of the bowl as they
are not thoroughly mixed in and will change the texture
of your fi nished cheesecake. Stir the melted and cooled
chocolate into the remaining batter. Drop chocolate
mixture onto cream cheese mixture, ¼ cup at a time.
Draw swirls with a knife or spatula to create a marbled
effect.
Place the pan in a jelly-roll pan or roasting pan. Place on
oven rack and pour hot water into the pan to a depth of
at least ½ inch to create a water bath. Bake the cheese-
cake in preheated 350°F oven for 1 hour and 10
minutes. The center of the cheesecake will still be
slightly jiggly.
Remove from oven, remove foil and cool on a wire rack
for 1 hour. Refrigerate uncovered until cold, then cover.
Refrigerate for 6 hours or longer before serving.
cooking
spray
For the crust:
6
tablespoons unsalted butter, at
room
temperature
1
cup unbleached, all-purpose fl our
¼
cup packed brown sugar
3
tablespoons unsweetened cocoa
1
large egg yolk
½
teaspoon pure vanilla extract
For the fi lling:
2½ pounds lowfat cream cheese,
at room temperature
1¼ cups granulated sugar
5
large eggs, at room temperature
2
tablespoons pure vanilla extract
8
ounces semisweet chocolate,
melted and cooled
Makes one 9-inch cheesecake, 12 to 16 servings
