Chocolate Swirl Cheesecake Recipe
Ingredients
| Graham cracker crumbs | 2 Cup (16 tbs) | |
| Ground cinnamon | 11/2 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Semi-sweet chocolate square | 2 | |
| Softened cream cheese package | 2 | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 6 Small | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 11/2 teaspoons grated lemon rind | ||
| Lemon juice | 3 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| 1 cup whipping cream, whipped Grated chocolate (optional) | ||
Directions
Combine graham cracker crumbs, cinnamon, and butter, mixing well; firmly press into bottom and up sides of a 9-inch spring form pan.
Refrigerate.
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.
Refrigerate.
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.
Chef
