Have I ever posted my cheesecake recipe? No? Well, here it is, with tips at the end, AND A NEW TRICK I LEARNED! Yes, I’m YELLING! It’s COOL! (Almost as cool as when Brittany taught me something about shampoo.)
Marble Cheesecake
Ingredients:
1 cup crushed graham crackers
3 tablespoons melted butter
4 (8 oz.) packages softened cream cheese
1 ¼ cups sugar
4 eggs
2 tablespoons orange-flavored liqueur or orange juice
1 teaspoon grated orange peel
½ cup semi-sweet chocolate
1 ½ tablespoons instant coffee granules
- Preheat oven to 375F.
- Combine crushed crackers and butter. Press into bottom of ungreased 9-inch springform pan. Bake at 375F for 10 minutes. Cool on wire rack.
- Reduce oven temperature to 325F.
- In large bowl, beat softened cream cheese at medium speed of electric mixer until smooth and creamy. Add sugar; mix well. At medium speed, add eggs 1 at a time, beating just until blended. Add orange liqueur and orange peel; mix well.
- Melt chocolate chips over low heat; stir in coffee granules; blend well. Reserve 1 ½ cups batter; mix with chocolate mixture. Pour remaining batter into crumb-lined pan. Drop spoonfuls of chocolate batter onto light batter. With table knife, swirl gently through batters to marbleize.
- Bake at 325F about 60 minutes or until center is set. Cool 10 minutes on wire rack. With sharp long knife, carefully cut around outside of cake. Remove sides of pan; cool completely on wire rack.
- Cover with plastic wrap. Refrigerate several hours or overnight.
Graham crackers: I crush 1 package (8 pieces, or 16 squares) of graham crackers.
Butter: I melt an entire stick (1/2 lb) of butter.
Cream cheese: remove the cream cheese from the packages and let it sit in a mixing bowl for several hours. The softer it gets, the easier it is to beat, and the smoother it gets.
Sugar: you can cut this down to 1 cup of sugar.
Orange: I grate the peel of an orange and mix about 1 teaspoon with the graham cracker crumbs to bake in the crust and stir the rest into the cheesecake batter. I also squeeze the juice from half of the orange into the batter.
Baking: using a water bath helps prevent the cheesecake from cracking. If there are two racks in your oven, I recommend setting one rack in the middle and another rack just below it. The top rack will be for the cheesecake; the bottom rack will be for a pan of water. Use a Pyrex or other glass pan (11×7 is fine) and fill about halfway up with water. Set it on the bottom rack when you preheat the oven, and it’ll heat up and be ready to keep the cheesecake moist as it bakes.
Marble: I alternate putting spoonfuls of chocolate and original cheesecake batter in the pan so that the rest of it is marbled, too, and not just the top. This is a personal preference thing.
To tell if the cheesecake is ready, jiggle it a little. If it looks pretty firm, you’re fine. If it’s not firm enough (a lot of jiggle), but it’s already starting to crack, just turn off the oven but leave the cheesecake in there a little longer. After you take it out and let it cool for several hours, refrigerate it overnight.
Exciting new tip! Somayeh was a little impatient and wanted to try it right away. Here’s what we discovered: cheesecake slices very cleanly if you do so while it’s still hot. (But you should still let it chill before eating–it tastes better that way!)