Royal Marble Cheesecake

Fit for a king…or queen! Prepare this impressive Royal Marble Cheesecake in 35 minutes and bake the day before your gathering.

Prep: 35 min | Yield: 16 servings

Ingredients

Crust

• 3/4 cup all-purpose flour
• 2 tablespoons granulated sugar
• Dash salt
• 1/4 cup butter
• 1 cup semisweet chocolate chips, melted

Filling

• 3 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 teaspoons vanilla extract
• 6 eggs
• 1 cup sour cream

Instructions

1. Heat oven to 400 degrees F.
2. In small bowl, mix 3/4 cup flour, 2 tablespoons sugar and the salt.
3. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
4. Stir in 2 tablespoons of the melted chocolate. Reserve remaining chocolate for filling.
5. Press crumb mixture onto bottom of an ungreased 9 inch springform pan.
6. Bake for 10 minutes or until very light brown.
7. Remove pan from oven. Reduce oven temperature to 325 degrees F.
8. Meanwhile, in large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until light and fluffy.
9. Beat in 1/4 cup flour and vanilla extract until well blended. On low speed, add eggs one at a time, beating just until blended after each addition.*
10. Add sour cream; blend well.
11. Place 1 3/4 cups filling mixture in medium bowl; stir in reserved melted chocolate.
12. Pour half of plain filling over crust. Top with spoonsful of half of the chocolate filling. Cover with remaining plain filling, then with spoonfuls of remaining chocolate filling. With table knife, swirl chocolate filling through plain filling.
13. Place cheesecake in center of oven. Place shallow pan half full of water on bottom oven rack under cheesecake.
14. Bake for 1 hour to 1 hour 15 minutes or until set but center of cheesecake still jiggles when moved.
15. Cool on wire rack for 10 minutes.
16. Run knife around edge of pan to loosen cheesecake. Cool for at least 2 hours.
17. Refrigerate for 8 hours or overnight before serving.
18. Carefully remove side of pan.
19. Store in refrigerator.

Notes

* For the best results, beat eggs just until blended. Overbeating the eggs can cause cracks in the cheesecake.

Nutrition

Per serving Calories 370 Calories from Fat 230 Total Fat 26g 39% Saturated Fat 14g 71% Trans Fat 1 1/2g Cholesterol 135mg 45% Sodium 200mg 8% Total Carbohydrate 29g 10% Dietary Fiber 0g 0% Sugars 21g 21% Protein 7g 7%

% Daily Value*: Vitamin A 20% Vitamin C 0% Calcium 6% Iron 8%

Exchanges:0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury
Bake-Off® Contest 16, 1964, Isaac Feinstein, Atlantic City, New Jersey