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Cook'n with Betty Crocker 
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Royal Marble Cheesecake |
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Serves: 16 Print this RecipeDora Feinstein - Atlantic City, New Jersey Bake-Off® Contest 16, 1964 Ribbons of dark chocolate are swirled throughout to produce this delectable creation. Placing a shallow pan half full of water on the bottom oven rack will help keep the surface of the cheesecake moist and prevent cracks. CRUST 3/4 cup all-purpose flour 2 tablespoons sugar Dash salt 1/4 cup margarine or butter 1 (6-ounce) package (1 cup) semisweet chocolate chips, melted FILLING 3 (8-ounce) packages cream cheese, softened 1 cup sugar 1/4 cup all-purpose flour 2 teaspoons vanilla extract 6 eggs 1 cup dairy sour cream Heat oven to 400°F. In small bowl, combine 3/4 cup flour, 2 tablespoons sugar and salt. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in 2 tablespoons of the melted chocolate. Reserve remaining chocolate for filling. Press in bottom of ungreased 9-inch springform pan. Bake at 400°F. for 10 minutes or until very light brown. Remove from oven. Reduce oven temperature to 325°F. In large bowl, beat cream cheese and 1 cup sugar until light and fluffy. Add 1/4 cup flour and vanilla; blend well. At low speed, add eggs 1 at a time, beating just until blended. Add sour cream; mix well. Place 1 3/4 cups filling mixture in medium bowl; stir in reserved melted chocolate. Pour half of plain filling over crust. Top with spoonfuls of half of the chocolate filling. Cover with remaining plain filling, then with spoonfuls of remaining chocolate filling. Using table knife, swirl chocolate filling through plain filling. Bake at 325°F. for 60 to 75 minutes or until center is almost set. Cool 10 minutes; remove sides of pan. Cool 2 to 3 hours. Refrigerate 8 hours or overnight before serving. Store in refrigerator. Nutrition Per Serving: Calories 370; Protein 7g; Carbohydrate 28g; Fat 26g; Sodium 200mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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