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Rippled Cheesecake Recipe
|All-purpose flour||1⁄2 Cup (8 tbs)|
|Granulated sugar||4 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|No melt unsweetened chocolate||3 Ounce (3 Envelopes)|
|Cream cheese||24 Ounce, softened (3 Packages Of 8 Ounce Each)|
|Vanilla extract||2 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
Calories 753 Calories from Fat 582
% Daily Value*
Total Fat 66 g102.3%
Saturated Fat 37.3 g186.3%
Trans Fat 0 g
Cholesterol 376.3 mg
Sodium 550.2 mg22.9%
Total Carbohydrates 29 g9.6%
Dietary Fiber 2.6 g10.5%
Sugars 15.7 g
Protein 17 g33.6%
Vitamin A 42.7% Vitamin C 0.57%
Calcium 19.8% Iron 24.3%
*Based on a 2000 Calorie diet
Combine 3/4 cup flour, 2 tablespoons sugar, salt.
With pastry blender, cut in butter until mixture resembles coarse crumbs; stir in 1 envelope chocolate; press over bottom of 9-inch spring-form pan; bake 10 minutes.
Remove from oven; turn oven heat up to 500°F.
Meanwhile, in large bowl, with electric mixer at low speed, blend cream cheese with 1 cup sugar until smooth; blend in 1/4 cup flour and vanilla.
Add eggs one at a time, beating well after each addition; beat in sour cream.
In small bowl, combine cups of cheese mixture with rest of chocolate.
Pour half of plain cheese mixture over baked crust in pan.
Drizzle half of chocolate mixture over top; cover with remaining plain mixture, then drizzle on rest of chocolate mixture.
With spatula, cut through batter to marbleize.
Bake 12 minutes; lower oven heat to 200°F.; bake 1 hour.
Cool away from drafts 2 to 3 hours; refrigerate at least 8 hours.
Remove side of pan.
With two spatulas, gently lift cake from bottom of pan to cake plate.
To cut, use sharp knife which has been run under hot water.
This is a rich cake.