Marbled Cheesecake

Recipe Ingredients

2 lbs	908g / 32oz	Cream cheese - softened
12 cups	2376g / 83oz	Sugar
4 cups	792g / 27oz	Eggs (large)
4 tablespoons	60ml	Unsalted butter - melted and cooled
3 tablespoons	45ml	All-purpose flour
3 tablespoons	45ml	Cornstarch
2 teaspoons	10ml	Vanilla
2 cups	474ml	Sour cream
4 oz	113g	Semisweet chocolate - melted and cooled

Recipe Instructions

Preheat oven to 325F. Butter a 9-inch Springform pan, line it with wax paper or parchment paper and butter paper and sides of pan.

In a large bowl with an electric mixer cream together cream cheese and sugar. Beat in eggs, one at a time, beating well after each addition. Add butter, flour, cornstarch and vanilla and beat mixture until well combined. Fold in sour cream. Pour two-thirds of batter into prepared pan.

To remaining batter add chocolate and gently whisk mixture until combined. Pour chocolate batter onto white batter and swirl a spatula lightly through mixture to create a marbled pattern.

Bake cake for 1 hour (it will be soft in center). Turn off heat (do not open oven door) and let cake stand in oven for 2 hours.

Remove cake from oven, set it on a rack, and let it cool completely in pan. Chill cheesecake, loosely wrapped, for at least 2 hours.

Remove sides of pan and transfer cake to a cake plate.

Source:
David Rosengarten

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