Try this Marbled Cheesecake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325/F. Butter a 9inch springform pan, line it with wax paper or parchment paper and butter paper and sides of pan. In a large bowl with an electric mixer cream together cream cheese and sugar. Beat in eggs, one at a time, beating well after each addition. Add butter, flour, cornstarch and vanilla and beat mixture until well combined. Fold in sour cream. Pour two-thirds of batter into prepared pan. To remaining batter add chocolate and gently whisk mixture until combined. Pour chocolate batter onto white batt er and swirl a spatula lightly through mixture to create a marbled pattern. Bake cake for 1 hour (it will be soft in center). Turn off heat (do not open oven door) and let cake stand in oven for 2 hours. Remove cake from oven, set it on a rack, and let it cool completely in pan. Chill cheesecake, loosely wrapped, for at least 2 hours. Remove sides of pan and transfer cake to a cake plate. >From Taste Show #TS4663 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master Harper Gaellon"
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Serving Size: 1 Serving (963g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 3329 | ||
Calories from Fat: 431 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.9g | 64 % | |
Saturated Fat 24.6g | 123 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 540.7mg | 166 % | |
Sodium 459.1mg | 16 % | |
Potassium 328mg | 9 % | |
Total Carbohydrate 729.7g | 215 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 729.6g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3329
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