BLACK-TOP MARBLE CHEESECAKE
Recipe from: Bon Appetit, May 1988
CRUST:
1.5 cups chocolate wafer cookie crumbs
2/3 cup unsalted butter, melted 3 tbs. firmly packed dark brown sugar 1 tbs. unsweetened
cocoa powder
3/4 tsp. cinnamon
FILLING:
4 oz. bittersweet or semisweet chocolate, finely chopped 1 oz. unsweetened chocolate, finely chopped
4 8-oz. pkgs. cream cheese, room temperature
4/4 cup sugar 2 tbs. all purpose flour 5 large eggs, room temperature
5/3 cup whipping cream, room temperature 1 tsp. vanilla
TOPPING:
2 cups sour cream
6/4 cup sugar 1 tsp. vanilla
GLAZE:
1 cup whipping cream 7 oz. bittersweet chocolate or semisweet chocolate, finely chopped
1 strawberry, partially dipped in melted semisweet chocolate (optional)
FOR CRUST:
Preheat oven to 425F. Mix all ingredients in bowl. Press onto bottom of 10-inch springform pan.
FOR FILLING:
Melt chocolates in top of double boiler over simmering water, stirring until smooth. Pour into
medium bowl. Cool to lukewarm. Using electric mixer, beat cream cheese with sugar and flour in a
large bowl until smooth. Blend in eggs one at a time. Stir in cream and vanilla. Pour 1/3 of batter
into chocolate and mix well.
Pour half of remaining plain batter over crust. Pour chocolate batter over. Cover with remaining
plain batter. Swirl small thin knife through batter creating marble pattern. Bake cake 15 minutes.
Reduce oven temperature to 225F. Bake until cheese cake is firm in the center, about 50 minutes.
Meanwhile, prepare topping.
FOR TOPPING:
Mix all ingredients in a small bowl. Pour topping over hot cheesecake. Increase oven temperature to
350F. Bake until topping is set, about 13 minutes. Transfer to a rack and cool completely.
Refrigerate overnight.
FOR GLAZE:
Bring cream to simmer in a heavy, small saucepan over low heat. Add chocolate and stir until smooth.
Cool to room temperature.
Run sharp knife around sides of cheesecake. Release pan sides. Place baking sheet under rack with
cheesecake. Pour glaze over center of cheesecake, allowing excess to drip over sides. Using metal
spatula, smooth glaze over sides of cake. Refrigerate until chocolate sets. (Can be prepared two
days ahead.) Top with strawberry if desired.