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Beachgirl's Mocha Marble Cheesecake




Source of Recipe


beachgirl


Recipe Introduction


Per Serving (based on 12 servings per cheesecake): 341 Calories; 31g Fat; 8g Protein; 9g Carbohydrate; trace Dietary Fiber; 165mg Cholesterol; 245mg Sodium.


List of Ingredients




32 ounces cream cheese
1 cup Splenda
1 teaspoon Vanilla extract
2 tablespoons instant coffee -- dissolve in water
2 tablespoons water
4 eggs plus 1 egg yolk
3 tablespoons sour cream
3 semisweet chocolate squares -- melted

Recipe



Bring all cold ingredients to room temperature. With an electric mixer, combine the cream cheese and sugar at slow to medium speed, scraping sides often. Add all other ingredients except eggs, chocolate and coffee . When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated separate out one cup of batter then add the coffee into the rest of the batter. When coffee is blended in, don’t mix any more. Over-mixing the batter is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so don’t believe any one who tells you it is normal for a cheesecake to be cracked; it isn’t.) Always treat the batter gently.

To the one cup of separated batter, add the three squares of melted chocolate and blend.

Add half of the coffee batter to a well-greased springform pan. Add spoonfuls of the chocolate batter, and then cover with remaining coffee batter. Swirl through with spatula to create marbling effect. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the springform pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake. Place the entire water bath containing the cheesecake in a 300-degree preheated oven.

Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly, so don’t rush this process. Let it set up for several hours in the fridge, preferably overnight. Garnish with curls of chocolate and chocolate covered coffee beans.