FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes

DessertsCheesecakes >  Mocha Marble Cheesecake

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

MOCHA MARBLE CHEESECAKE

 

Big Book of Chocolate
by Jennifer Donovan
Preparation Time 25 minutes, plus chilling
Cooking Time 40 to 45 minutes
Makes 1 x 9 in. cheesecake


Ingredients

• butter, for greasing
• 1 recipe quantity Chocolate Crumb Crust (see below)
• 10 1/2 oz. cream cheese, softened
• 7 oz. ricotta cheese
• 3/4 cup plus 2 tbsp. sugar
• 3 tsp. cornstarch
• 3 eggs, lightly beaten
• 2 tsp. vanilla extract
• 2 cups plus 1 tbsp. creme fraiche
• 1 cup plus 1 tbsp. heavy cream
• 2 tsp. instant coffee powder
• 2 tbsp. coffee liqueur
• 3 1/2 oz. bittersweet chocolate, melted and left to cool

Directions
1.
Preheat the oven to 325° F. Grease a Pin. springform pan with butter and press the prepared chocolate crumb crust into the bottom.

2. In a large bowl, beat the cream cheese, ricotta, and sugar together, using an electric hand mixer, until smooth. Add the cornstarch, eggs, and vanilla extract and beat until just combined, then stir in the creme fraiche and cream. Divide the mixture evenly between 2 bowls. Blend the coffee, liqueur, and melted chocolate into one half of the mixture, using the electric hand mixer, and leave the other half plain.

3. Pour both of the mixtures over the crumb crust (use two hands and do this at the same time, if possible). Using a fork, swirl the mixtures together to create a marbled effect.

4. Bake in the hot oven 40 to 45 minutes, or until the cheesecake is firm around the edges but still slightly wobbly in the middle. Remove from the oven and let cool in the pan completely.

5. Refrigerate the cheesecake 2 hours or overnight, then remove from the pan.

CHOCOLATE GRAHAM CRUMB CRUST
Prep: Time 10 minutes; Cooking: 10 minutes
Makes 1 x 9 in. crumb crust


• 9 oz.graham crackers
• 2 tbsp. unsweetened cocoa powder
• 6 tbsp. butter, melted

1. Preheat the oven to 400°F.
2. Break up the crackers roughly with your hands and then pulse them in a food processor (or place them in a plastic bag and crush with a rolling pin) until they are fine crumbs. Add the cocoa and melted butter and pulse until the mixture is well combined.
3. Empty the mixture into a greased 9in. springform pan, press it over the bottom and up the sides of the pan (according to the recipe), and bake in the hot oven 10 minutes. Remove from the oven and let the crust cool completely before removing it from the pan.
 

RELATED RECIPES

  Cheesecakes   |   Red Velvet Cheesecake   |   Amaretto Cheesecake   |   Apricot Cheesecake   |   Banana Cheesecake   |   Blueberry Sauce   |   Blue Ribbon Cheesecake   |   Chef's Diet Chocolate Cheesecake   |   Cherry Swirled Cheesecake   |   Chocolate Chip Cheesecake   |   Chocolate & Dried Plum Cheesecake   |   Chocolate Marble Cheesecake   |   Chocolate Sauce   |   Citrus Cheesecake   |   Crunchy Pear Cheesecake   |   Ginger Mascarpone Icebox Cake   |   Graham Cracker Crust   |   Ice Box Cheese Cake   |   Key Lime Cheesecake   |   Key Lime Cheesecake 2   |   Lemon Tofu Cheesecake   |   Lemon White Chocolate Cheesecake   |   Lemongrass Cheesecake   |   Lime Cheesecake   |   Lindy's Cheesecake   |   Mocha Marble Cheesecake   |   New York Cheesecake   |   No Bake Cheesecake   |   No Bake Chai Cheesecake   |   Orange Honey Ricotta Cheesecake   |   Peanut Butter Cheesecake   |   Peanut Butter Cheesecake, Southern   |   Peanut Cheesecake, Americana   |   Pecan Caramel Cheese Cake   |   Pumpkin Cheesecake   |   Pumpkin Cheesecake Pudding   |   Pumpkin Cheesecake, Vegetarian   |   Pumpkin Chocolate Cheesecake   |   Raspberry Cranberry Cheesecake   |   Raspberry Ribble Cheesecake   |   Ribbon of Cherry Cheesecake   |   Ricotta Cake   |   Tiramisu, Low Fat   |   Tiramisu, Cherry Tiramisu   |   Tiramisu, Classic Tiramisu   |   Maria's Tiramisu   |   Tiramisu Veloce   |   Tofu Cheesecake   |   White Chocolate Cheesecake  
  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages