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Cheesecake Success Tip Vary crusts according to personal likes and tastes. Shortbread cookies, graham
crackers, Zwieback, vanilla or chocolate wafers, gingersnaps, Oreos, Amaretti, a
variety of other cookies, sweet pastry and cut-up cake slices all work well for
dessert cheesecakes.
For additional variety, add toasted coconut, finely ground nuts or a dash of
spice such as cinnamon. You can also simply make a coconut or nut or chocolate
nut crust, if desired.
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Chocolate Orange Marble Cheesecake
1 (9-ounce) package chocolate wafers, finely crushed
6 T. butter, melted
3 (8-ounce) packages cream cheese, softened
1 C. sugar
1 1/2 t. vanilla extract
5 eggs
2 oz. semisweet chocolate, melted
2 t. grated orange peel
Mix crumbs and butter; set aside 1/2 cup crumb mixture. Press remaining crumbs
on bottom and 1 1/2 inches up side of 9-inch springform pan. Refrigerate while
preparing filling.
Beat cream cheese, sugar and vanilla in large bowl with mixer at medium speed
until well blended and smooth. Beat in eggs, one at a time.
Remove 1 cup batter and blend with chocolate and reserved crumb mixture; set
aside. Stir orange peel into remaining batter. Pour orange batter into prepared
crust; top with spoonfuls of chocolate batter. Using knife, swirl batters to
marble.
Bake at 300°F for 50 to 60 minutes or until set. Cool in pan on wire rack.
Refrigerate for at least 4 hours.
Makes 12 servings.
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