tisdag 9 april 2013

American Chocolate and Vanilla Cheesecake


CHOCOLATE AND VANILLA CHEESECAKE





600 g cream cheese (philadelhia ost), softened
1, 5 dl sugar
2,5 dl sour cream (kesella)
2 teaspoons vanilla
4 eggs
1 dl whipped cream (whipped stiff)

COCOA MIXTURE
150 g dark chocolate of good quality (60 %)
3 tablespoons espresso coffee

GRAHAM CRUST
400 g graham cracker crumbs (digestive kex)
200 g butter, melted


Directions:
PREPARE GRAHAM CRACKER CRUST
Mix cracker crumbs & melted butter
Press mixture onto bottom and 1,3 cm up side of 22cm springform pan
Bake at 175 Celsius degrees for 8 to 10 minutes.
Cool and lower oven to 140 Celsius degrees.

CHEESECAKE
Combine (whip) cream cheese and sour cream and add sugar and vanilla in a large bowl
Beat on medium speed until smooth
Add eggs one at a time carefully and the whipped cream last.

COCOA MIXTURE
Put the chockolate in pieces in a bowl in a pot of boiling water to melt the chockolate
Add the coffee when chockolate is melted

Divide the cheesecake filling into two parts and mix the chockolate in one of the halfs

Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top;  
gently swirl with knife for marbled effect

Bake at 230 Celsius degrees  for 1 1/2 hours until it is baked

Remove from oven
Loosen cake from side of pan
Cool completely
Chill thoroughly
Or could even be served a bit warm

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