Making Marble Cheesecake With Boxed Cheesecake

Blend reserved batter and melted chocolate.

Making marble cheesecake with boxed cheesecake.

Beat in remaining 2 eggs the sour cream and 1 4 cup of the whipping cream on low speed until smooth. Pour remaining cream cheese mixture over crust. An elegant swirl on top of your cheesecake is easier to make than it looks. Spoon plain and chocolate batters alternately over crust.

Spoon about 1 teaspoon chocolate batter onto white batter in each cup. Reserve 1 2 cup batter. Try to create the lines using one continuous motion going up and down and then side to side. Spoon remaining batter into prepared muffin cups.

Then drizzle your second flavor over the top. Mix well and press into the bottom of a 9 inch springform pan. 2 1 2 pounds cream cheese room temperature. Repeat with remaining cake layers.

Then pop the layers into the preheated oven for 34 35 minutes or until a toothpick comes out clean. Beat cream cheese sugar eggs and vanilla in large bowl with electric mixer at medium speed for 3 minutes or until smooth. For a more abstract effect you can add a marble finish to your cheesecake. Refrigerate 8 hours or overnight before serving.

Preheat oven to 325 degrees f 165 degrees c. Carefully remove side of pan. Cool at least 2 hours. I make a cheesecake that uses 24 oz cc 16 oz sour cream 8 extra large eggs a bit of flour sugar and flavoring.

My cost to put one together is about 10 dollars if i have bought the cheese on sale and frozen it for future use. In a medium bowl combine graham cracker crumbs and butter. Cool on wire rack 10 minutes. Reserve 1 cup cream cheese mixture.

Use your primary flavor as the base for this cheesecake and have most of it prepped in the springform pan. This works really well for cakes that use two flavors of batter like this chocolate brownie swirl cheesecake. In large bowl beat sugar cream cheese and vanilla with electric mixer on medium speed until smooth. I have seen the box cheesecake mix on the shelves but have never used it.

Cutting through batters with knife several times for the marble effect. Run knife around edge of pan to loosen cheesecake. Bake 1 hour to 1 hour 15 minutes or until set but center of cheesecake still jiggles when moved. Combine cream cheese sugar and vanilla beating at medium speed on electric mixer until well blended.

We guide you through it step by step using our december 2010 cover recipe cranberry swirl cheesecake but the technique can be duplicated for other cheesecakes as well. 4 ounces chocolate cookie crumbs. Blend chocolate into 1 cup batter. Add eggs one at a time mixing well after each addition.