This is a cheesecake dessert.
FOR the CRUST: adjust an oven rank to the middle position and heat the oven to 325 degrees. Mix the graham crumbs, melted butter, and sugar together, then pour into a 9 inch springform pan. Press the crumbs firmly into an even layer using the bottom of a measuring cup. Bake until fragrant and beginning to brown, 10 to 15 minutes. Let cool on a wire rack, about 30 minutes.
FOR the FILLING: meanwhile, increase the oven temperature to 500 degrees. Beat the cream cheese in a large bowl with an electric mixer on medium-low speed until softened, 1 to 3 minutes. Scrape down the bowl and beaters thoroughly.
Beat in half of the sugar and the salt and until incorporated, 1 to 3 minutes. Beat in the remaining sugar until incorporated, 1 to 3 minutes. Beat in the egg yolks until incorporated, 1 to 3 minutes. Beat in the eggs, two at a time, until incorporated, scraping down the bowl and beaters as needed, 1 to 3 minutes.
MAKE the CHOCOLATE SWIRL: Whisk 1/4 cup boiling heavy cream and 5 ounces semisweet chocolate, chopped, together until melted and smooth. Let cool completely.
Being careful not to disturb the baked crust, brush the sides of the springform pan with the melted butter. Set the pan on a rimmed baking sheet. Pour the filling over the crust and drop spoonfuls of the chocolate randomly over the top of the batter. Using a dinner knife or offset spatula, and swirl the chocolate I to the cheesecake batter, creating a marbled pattern.
bake for 10 minutes.
Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until an instant-read thermometer inserted into the center of the cheesecake, reads about 150 degrees, about 1 hour and 30 minutes, rotating the pan halfway through baking.
Transfer the cake to a wire rack and run a paring knife around the edge of the cake. Let cool until barely warm, 2 1/2 to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours.
To unfold the cheesecake, wrap a wet, hot kitchen towel around the springform pan and let sit for 1 minute. Remove the sides of the pan. Let the cheesecake stand at room temperature about 30 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (492g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1581 | ||
Calories from Fat: 1081 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.1g | 160 % | |
Saturated Fat 65.5g | 327 % | |
Monounsaturated Fat 33.7g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 1100.9mg | 339 % | |
Sodium 833mg | 29 % | |
Potassium 520.5mg | 14 % | |
Total Carbohydrate 101.8g | 30 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 100.8g | ||
Protein 31.6g | 45 % | |
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: 1581
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