Delicious holiday cheesecake

November 21, 1990|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

IF YOU NEED another Thanksgiving dessert try this simple, delicious cheesecake recipe.

The recipe is adapted from "The Joy of Cheesecake" by Dana Bovbjerg and Jeremy Iggers; Barrons Educational Services Inc. -- 1980, $9.95.

Holiday Cheesecake

4 ounces unsweetened chocolate

2 pounds cream cheese

1 cup granulated sugar, divided

4 large eggs, lightly beaten

1 cup sour cream

Preheat the oven to 350 degrees.

Melt the chocolate in the top of a double boiler or in a microwave. Set aside.

Meanwhile, in a large mixing bowl, beat the cream cheese until light and fluffy.

Slowly add three-fourths cup sugar than the eggs. Beat just until well blended. Stir in the sour cream.

When the chocolate has melted, stir in the remaining sugar. Scoop out one cup of the cream cheese mixture and stir into chocolate, mixing thoroughly. Add another cup or so of the cream cheese mixture, depending on color and consistency desired.

Pour the light batter into the pan on top of the crust. Deposit the chocolate batter, about one-quarter cup at a time on top. To create the marble effect, dip a rubber spatula into the mix and draw swirls.

Bake at 350 degrees until done, about one hour. Turn off oven, open oven door and let cool overnight before refrigerating.

Cheesecake Crust

1 1/2 cups graham cracker crumbs, vanilla wafers or Oreo cookies

6 tablespoons melted butter

1/4 cup granulated sugar

1 8-ounce package of semi-sweet or milk chocolate morsels, optional

Mix crumbs, butter and sugar together and press the mixture onto the bottom and partly up the sides of a greased nine-inch springform pan. Smooth mixture evenly along the bottom. Sprinkle with morsels if desired. Bake the crust for five to ten minutes in a pre-heated 350 degree oven.

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