Ok, this post is long overdue. Mainly because of the lack of a picture.
I made this cheesecake for a Christmas celebration over at a friends’ place. It is now almost mid-January and I still haven’t posted this. On Christmas day, we rushed out of the house with presents and cake in tow, and of course I forgot to bring my camera along. Of course, Gary hates it when I go back home to pick up something I forget…usually it’s my phone, so I didn’t bother. Someone else was bound to have a camera. I’ll just use theirs. I still haven’t gotten the picture yet. It’s no biggie. I’ll just use Kraft one as a place holder for now. Once I get it, it will be updated.
This was the 2nd cheesecake I have attempted to make. It was good, but not as creamy as I hoped. It could have also been the quality of chocolate I used, but everybody else seemed to enjoy it.
Marbled White Chocolate Cheesecake
Adapted from: Kraft
18 chocolate Oreo cookies, crushed
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 squares BAKER'S Semi-Sweet Chocolate, melted (I used 2 tablespoons melted semi-sweet morsels)
1 pkg. (6 squares) BAKER'S White Chocolate, melted (I used 1 bag of white chocolate morsels)
1. Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crushed wafers and butter. Press firmly onto bottom of pan. Bake 10 minutes.
2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the cream cheese mixture; place in small bowl. Add melted semi-sweet chocolate; stir until well blended. Add melted white chocolate to remaining cream cheese mixture; mix well. Spoon semi-sweet and white chocolate mixtures alternately over crust. Swirl with knife to marbleize.
3. Bake 40 minutes or until center is almost set. Run small knife or spatula around side of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.
I used a 10” springform pan because that’s the only size I have. I baked it for 35 minutes and left it in the oven to set for a couple of hours before putting it in the fridge. Next time if I’m using a 10” pan, I will bake it for less time and let it finish setting in the oven.