Flourless Marbled Cheesecake
Flourless Marbled Cheesecake
Ingredients
- Adapted from That Skinny Chick Can Bake via Fine Cooking
Vanilla batter:
- 8 oz. cream cheese at room temperature
- ⅔ cup sugar
- 1 large egg
- 1 tsp. pure vanilla extract
Chocolate batter:
- 10 ounces semi-sweet chocolate finely chopped
- 10 tablespoons butter cut into 6 pieces
- 3 large eggs
- ⅓ cup sugar
- 1 tablespoon vanilla extract
- Pinch table salt
Instructions
- Heat the oven to 300°.
- Lightly grease a 9-inch springform pan and line the bottom with parchment.
- To make the vanilla batter, beat the softened cream cheese with a mixer until smooth.
- Add the sugar and continue beating until well blended and smooth.
- Add the egg and vanilla and beat just until blended. Set aside.
- To make the chocolate batter, melt the chocolate and butter in a microwave safe bowl in the microwave.
- Whisk until smooth and set aside to cool slightly.
- Using a stand mixer with the whisk attachment, beat the eggs, sugar, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 min.
- With the mixer on low, slowly pour in the chocolate mixture and continue beating until well blended.
- Spread about half of the chocolate batter in the bottom of the pan.
- Alternately add large scoopfuls of each of the remaining batters to the cake pan.
- Using a knife, carefully swirl the two batters together so they're mixed but not completely blended. Tap the pan against on your counter several times level the batters.
- Bake until a toothpick inserted about 2 inches from edges comes out with a few moist crumbs, but no gooey batter, about 40-42 minutes.
- Cool on rack about 1-1/2 hours.
- Remove sides of springform pan and use spatulas to remove cake to serving plate.
- Cover and refrigerate until cold.
- To serve, slice with a knife dipped in hot water, then dried.
- Yield: 8-10 servings
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Liz says
Aw, such fun to be part of your celebration!!! Your cake looks BEAUTIFUL!!! xo