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Chocolate Swirl Cheesecake


1 cup graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar

3 - 8oz packages cream cheese
1/2 cup sweetened condensed milk
1/2 cup sugar
16oz sour cream
1/4 cup corn or potato starch
2 tsp baking powder
1 TBSP vanilla extract
1 tsp lemon juice
pinch salt

1 cup semi sweet chocolate chips
1 TBSP butter


1. Preheat oven to 300F
2. Mix together graham cracker crumbs, 1/4 cup melted butter, and 1/4 cup sugar. Press into the bottom of a springform pan lined with parchment paper.
3. Bake 15 minutes. Set aside on a cooling rack.
4. Beat together cream cheese, sugar, and condensed milk.
5. Beat in sour cream.
6. Add baking powder, starch, vanilla, salt, and lemon juice. Beat until smooth.
7. In a double boiler (or in the microwave) melt chocolate chips and 1 TBSP butter and stir until smooth.
8. Spread a thin layer of chocolate on top of the graham cracker crust.
9. Pour in half the cheesecake batter.
10. Pour half the chocolate on top in stripes (or a spiral) and use a knife or spatula to swirl it.
11. Pour in the rest of the cheesecake batter.
12. Pour the rest of the chocolate on top in stripes/spiral and swirl it.
13. Bake 60-75 minutes until edges are starting to turn golden and center is jiggly. DO NOT open the oven before 30 minutes or the cake could fall.
14. Turn off oven and open it a crack. Leave cake in it for another 30 minutes.
15. Remove cake from oven and set on a cooling rack for 2-4 hours until it's room temperature.
16. Cover with plastic wrap or parchement and place in the fridge for 12-24 hours.
17. Open & remove springform and peel away parchment, using a knife to separate the parchment from the cake if necessary. Gently slide onto a serving platter. Cut into 12-16 slices.

I don't use a water bath because I like the look swirled cheesecakes get when they crack, but you can, just fill a 9x13 pan with water and put it on the bottom rack under the cheesecake.