Chocolate Strawberry Layered / Marbelized Cheesecake Recipe

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Chocolate Strawberry Layered / Marbelized Cheesecake

From Dorothy McNett's recipes at A beautiful presentation of wonderful flavors!

1 1/2 cups vanilla wafer crumbs (about 40 cookies)
1/4 cup unsweetened cocoa powder
1/2 cup powdered sugar (organic is best)
1/3 cup melted unsalted butter, or use extra virgin olive oil

fresh or frozen strawberries for 1/2 cup pureed (about 12 -15 medium sized)
1 teaspoon all purpose unbleached flour
1/2 cup dark chocolate chips
3 (8 oz. pkg ) packages cream cheese, room temperature
1 1/2 cups raw sugar
3 eggs
1/3 cup sour cream
3 tablespoons all purpose unbleached flour
1 teaspoon vanilla extract or vanilla bean paste
1/4 teaspoon sea salt

chocolate covered strawberries and port wine, for serving if desired

Preheat oven to 350 degrees. Whirl vanilla wafers in processor to make crumbs. In bowl combine crumbs, cocoa powder, powdered sugar. Blend in melted butter or olive oil. Press into a 9 - 10 inch springform pan. Bake 8 minutes and set aside.
Heat oven to 400 degrees. In food processor whirl strawberries and measure out 1/2 cup into a bowl. Stir in the 1 teaspoon flour and set aside. In glass measuring cup melt the chocolate chips in microwave 1 minute. Stir, and add another 30 seconds to 1 minute to melt and set aside.
In batter bowl beat the softened cream cheese with the 1 1/2 cups raw sugar until smooth and creamy. Blend in the eggs, sour cream, 3 tablespoons flour, vanilla and salt. Now fold 1/3 of the batter (about 1 1/3 cups) into the strawberries to blend well and then spoon into the crust. Spoon 2 cups of the plain batter over the strawberries to make a smooth layer. Stir the melted chocolate into the remaining batter and spread it over the vanilla layer. Place in 400 degree oven and bake for 10 minutes. Now reduce the temperature to 350 degrees and bake 50 - 60 minutes or until the center is set up. Turn off oven, leave cheesecake in with the door ajar to cool for about 1 hour. Loosen cake from the rim of the pan. Refrigerate. Serve with fresh strawberries or chocolate covered ones, and several splashes of port wine if desired!

Recipe created 2015-11-17.

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