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Chocolate Swirl Cheesecake

Photo by: Ditte Isager
Comments: 0
 

Recipe

This New York-style cheesecake is rich and creamy, and made a little more decadent with swirls of melted dark chocolate. To cut through the richness, serve with a fresh fruit compote—blueberry or a mixture of berries, or other soft, tart fruit.

Yield: Serves 8-10

Ingredients

  • 1½ cups crushed graham crackers
  • 3 tablespoons ground toasted almonds
  • 4 tablespoons (½ stick) unsalted butter, melted
  • 3 ounces bittersweet chocolate (minimum 65% cocoa solids), roughly chopped
  • ¾ cup sugar
  • 1 cup sour cream
  • 1¼ pounds cream cheese (about 2¾ cups)
  • 2 extra large eggs
  • 1 teaspoon vanilla extract

Directions

Preheat the oven to 325°F and butter a 9-inch-diameter springform cake pan. Use a food processor to mix the graham crackers with the almonds. Add the melted butter and pulse until the mixture comes together. Tip the mixture into the pan and press down with a spatula to form an even crust. Bake in the preheated oven until golden, 10-15 minutes.

Remove from the oven. Reduce the oven temperature to 275°F.

Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until the chocolate is smooth, then remove from the heat.

In a large mixing bowl, beat together the rest of the ingredients using a hand-held electric mixer. Pour the mixture into the cake pan and tap the pan gently to level the mixture and remove any large air bubbles. Swirl the melted chocolate into the filling.

Bake until the filling is set around the sides but still wobbly in the center when you gently shake the pan, about 30 minutes. Turn off the oven and leave the cheesecake inside to cool slowly, preferably overnight. The filling will continue to set as it cools, and taking it out of the oven too soon may cause it to crack.

Remove the cheesecake from the springform pan and slide onto a serving plate. Best served chilled.


© 2008 Gordon Ramsay
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 10.

459kcal (23%)
99mg (10%)
0mg (0%)
303mcg RAE (10%)
189mg
27mg
7g
26g
1g
34g
134mg (45%)
294mg (12%)
19g (93%)
34g (53%)
1mg (7%)
 

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