Chocolate Swirl Cheesecake Recipe
Are you looking for a yummmm Chocolate Swirl Cheesecake recipe? Then you are in luck! One trial wont be enough for this Chocolate Swirl Cheesecake recipe, I am sure you will be making it again!.
Ingredients
2 cups graham cracker crumbs
11/2 teaspoons ground cinnamon
1/2 cup butter or margarine, melted
2 (1-ounce) squares semisweet chocolate
2 (8-ounce) packages cream cheese softened
1 cup sugar
6 eggs
'1/4 cup plus 1 tablespoon all-purpose flour
11/2 teaspoons grated lemon rind
3 tablespoons lemon juice
1 teaspoon vanilla extract
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.
