Chocolate Marble Cheesecake

Serves 12-16

Source: BA, 5/88

A lovely creamy cheesecake with a swirl of bittersweet chocolate. An all-chocolate cheesecake can be overpowering, but this one has just enough to make it luscious and chocolately enough to satisfy those chocoholics out there.

Crust

1½

cups

Graham crackers ,crushed (digestive biscuits)

375

ml

¾

cup

sugar (caster)

5

ounces

145

grams

¼

cup

cocoa

1

ounce

30

grams

⅓

cup

butter

3

ounces

85

grams

Filling

4

oz

bittersweet or semisweet chocolate, finely chopped

112

grams

1

oz

unsweetened chocolate, finely chopped

28

grams

32

oz

cream cheese

910

grams

¾

cup

sugar (caster)

5

ounces

145

grams

2

Tbs

flour (plain)

10

ml

1/3

cup

whipping cream

85

ml

1

tsp

vanilla

5

ml

5

large

eggs

Topping

2

cups

sour cream

500

ml

¼

cup

sugar(caster)

2

ounces

55

grams

1

tsp

vanilla

5

ml

Glaze

1

cup

whipping cream

250

ml

7

oz

semisweet chocolate, finely chopped

200

grams

Preheat oven to 350° [175°C].
Prepare a 10" by 2 ½" [25.5 cm by 6 cm) springform pan by greasing the bottom and sides.

Crust:

Grind crackers with sugar and cocoa in processor until finely ground. Add melted butter and mix well. Press into prepared pan.

Filling:

Melt chocolates together in microwave (2 minutes on medium, stirring after 1st minute).
Set aside.

Bring cream cheese to room temperature (1 or 2 minutes in microwave at low temperature).

Beat the cream cheese, sugar, flour, cream and vanilla until very smooth. Do not overbeat.

Add the eggs, 1 at a time, beating after each. Beat until smooth, scraping down sides.

Pour 1/3 of batter into chocolate and mix well.

Pour half the plain batter over crust. Pour chocolate filling over batter.

Pour remaining batter over chocolate. Swirl the batters with a knife to marbleize.

Bake 15 minutes. Lower oven temperature to 225°F [110°C] and bake 50 minutes longer, until the cheesecake is firm in the center.

Topping:

Mix sour cream, sugar and vanilla together. Spread over hot cake.

Increase oven temperature to 350°F [175°C]. Return cake to oven and bake until top is set, about 13 minutes.

Remove to a rack and cool to room temperature (about 1 hour).

Cover with plastic wrap and refrigerate overnight.

Glaze:

Bring cream to boil (about 3 minutes in microwave on high). Pour over chopped chocolate and stir until smooth.

Cool to room temperature.

Release cake from pan. Place cake on cooling rack with baking sheet underneath.

Pour glaze over center of cheesecake, allowing excess to drip over side. Smooth sides with small spatula, or leave in a drip pattern.

Chill until chocolate sets.

May be prepared 2 days in advance. Keep refrigerated.

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