Chocolate Marble Cheesecake with Strawberries

Cheesecake

Ingredients

  • CRUST:
  • 1-1/2 cups ground pecans
  • 1 cup crushed chocolate wafers
  • 1/4 cup granulated sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 3 ounces semi-sweet chocolate
  • 1-1/2 pounds cream cheese
  • 1 cup granulated sugar
  • 5 eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla
  • Pinch salt
  • GARNISH:
  • 2 cups strawberries
  • 3 ounces semisweet chocolate

Directions

Crust: In small bowl, stir together pecans, crushed chocolate wafers, sugar and butter. Pour into well-greased 10-inch springform pan. With fingers, pat crumbs evenly and firmly over bottom. Refrigerate while preparing filling.
Filling: Melt chocolate in top of double boiler over hot (not boiling) water. Remove from heat; let cool.
In large mixing bowl using electric mixer at lowest speed, beat cream cheese until very smooth. Gradually beat in sugar. Beat in eggs, one at a time, beating well after each addition. Stir in sour cream, vanilla and salt. Transfer 1-1/2 cups of the batter to small bowl; fold in cooled melted chocolate.
Starting with light-colored batter, alternately layer large spoonfuls of the two batters over crust. Using table knife, cut down through batter and swirl into large spirals or zigzags to form attractive pattern, being careful not to break up crust. (Do not overmix or contrast between two colors will be lost.) Briskly rotate pan first in one direction, then the other, to level top.
Bake in 325F oven for 40 minutes or until firm around edge but still shiny and soft in middle. Remove from oven; immediately run table knife between inside of pan and edge of cake to prevent cheesecake from cracking as it cools. Let cool completely on rack. Refrigerate. Remove sides of pan and place cake on serving plate.

Garnish: Wash and dry strawberries, leaving green on, up to 3 hours before serving. In top of double boiler over hot (not boiling) water, melt chocolate. Dip bottom of each strawberry in chocolate; immediately arrange around edge of cake. Refrigerate until serving time.
To serve, cut cake into wedges with sharp knife dipped in hot water and wiped clean between each slice.


Makes about 10 servings.

Print this recipe

Submitted 6/13/05.
Source: The Canadian Living Cookbook by Carol Ferguson and the food writers of Cana
Submitted By: Marlen
matchlessm@aol.com
Chocolate Marble Cheesecake with Strawberries