Sunday, March 13, 2011

Chocolate-Vanilla Swirl Cheesecake

This one my all time favorite :) i made this for my hubby's very first birthday after our wedding....a real delicacy :) and with oreo cookie...everyone's fav

The recipe is from Kraft's Food & Family magazine. Kraft publishes this magazine 4 times a for every season...this magazine has really yummy and easy recipes for each season, most of them with kraft products..

Here is the recipe:

You'll need:

Oreo cookie: 20,crushed(about 2 cups, without the cream)
butter: 3 tbsp ,melted
Cream cheese: 4 pkg (8 oz. each) softened
Sugar: 1 cup
Vanilla: 1 tsp
Sour Cream: 1 Cup
Eggs: 4
Baker's semi-sweet chocolate: 6 squares, melted and cooled

How to make:

Preheat oven to 325 degree F. Lina a 13 * 9  inch baking pan with foil with the ends extended over the sides of the pan.(this helps to easily take the cake out of the pan).
Mix cookie crumbs and butter and press the mixture down onto to the bottom of the prepared pan.Use the base of the measuring cup to firmly press it down to the pan. Bake for 10 min.
Beat cream cheese,sugar and vanilla in a large bowl using a electric mixer on medium speed until well blended. Now add the sour cream and mix well.
Add eggs one at a time, beating on low speed after adding each one, till blended.
Remove 1 cup of batter and keep it aside.
 In the remaining batter add the melted chocolate. Pour the mixture over the pan with baked cookie crumbs.
Top with spoonfuls of remaining plain batter randomly over the chocolate batter.
Run a fork through the batter a couple of times to make the swirl effect.
Bake for 40 min or until set.
Cool completely, and refrigerate for at least 4 hrs or overnite.
Pull out the cheesecake with the foil handles and cut and serve...sweet :)


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