Last week, my mom and I made this delicious cheesecake together when my husband and I were visiting my family in Rochester, NY. Like a number of my recent baking recipes, this one comes from the Magnolia Bakery cookbook, of the famous New York bakery, since I've been on a bit of a Magnolia cook lately, working my way through the cookbook. This cheesecake was delicious. It had just enough chocolate to give some flavor and flair to the cheesecake but was not overpowering. It was like a regular vanilla cheesecake with a tad of chocolate in the swirls. This was a recipe that was enjoyed by the whole family. I know cheesecake has like a million calories, but I did use lowfat cream cheese, so there!
Here's my latest baking post on the ShopRite blog panel, as well, some new cupcakes for the winter season.
Chocolate Swirl Cheesecake (recipe adapted from Jennifer Appel & Alyssa Torrey)
5 T melted butter
2 cups chocolate wafer cookie crumbs
4 eight ounce packages of cream cheese
1 1/4 cups sugar
5 large eggs at room temperature
2 T heavy cream
1 T vanilla extract
3 T heavy cream
4 oz semisweet chocolate, finely chopped
Preheat the oven to 325. To make the crust, combine the wafter crumbs with the melted butter and press in a prepared 10 inch springform pan. Bake for ten minutes and remove from the oven and cool on a rack.
To make the filling, this time I used a hand mixer rather than a stand mixer like I ordinarily do since that's what my mom had. It's a little tricky to control it and not splatter the walls, but fun baking with my mom, who I am very close with. Beat the cream cheese until smooth and slowly beat in the sugar, gradually. Add the eggs one at a time, stopping the mixer several times to scrape down the sides. Stir in the heavy cream and vanilla.