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Chocolate Swirl Cheesecake

chef.jackson's picture
  Graham cracker crumbs 2 Cup (32 tbs)
  Ground cinnamon 1 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Semi sweet chocolate squares 2 Ounce
  Cream cheese 8 Ounce
  Sugar 1 Cup (16 tbs)
  Eggs 6
  All purpose flour 5 Tablespoon
  Grated lemon rind 1 1⁄2 Teaspoon
  Lemon juice 3 Tablespoon
  Vanilla extract 1 Teaspoon
  Whipping cream 1 Cup (16 tbs)
  Grated chocolate 1 Cup (16 tbs)

Combine graham cracker crumbs, cinnamon, and butter, mixing well; firmly press into bottom and up sides of a 9-inch spring form pan.
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Set aside to cool slightly.
Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well.
Add eggs, one at a time, beating after each addition; stir in flour, lemon rind, lemon juice, and vanilla.
Fold whipped cream into the cream cheese mixture.
Combine 1 cup cheesecake mixture and melted chocolate; set aside.
Pour remaining cheesecake mixture into prepared crust.
Pour chocolate mixture over top of cheesecake mixture; gently swirl with a knife.
Bake at 300° for 1 hour.
Turn off oven, and let cheesecake stand in closed oven 1 hour.
Open oven door, and allow cheesecake to stand in oven 2 to 3 hours or until completely cooled.
Chill several hours.
Garnish with grated chocolate, if desired.

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