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1 cake
suggest servings
| Chocolate graham cracker crust | |||
| 1 1/2 | cup | graham cracker crumbs | |
| 1/4 | cup | sugar | |
| 3 | tablespoons | cocoa powder | |
| 1/2 | cup | butter | melted |
| filling | |||
| 1 1/2 | pound | cream cheese | |
| 1 | cup | sugar | |
| 2 | tablespoons | sugar | |
| 2 | tablespoons | flour, all-purpose | |
| 1 | teaspoon | lemon zest | grated |
| 1 | teaspoon | orange zest | grated |
| 3 | large | eggs | whole |
| 2 | each | egg yolks | |
| 1/2 | teaspoon | vanilla extract | |
| 6 | ounces | chocolate (semi-sweet) | semi-sweet , |
| 3 | tablespoons | heavy whipping cream | |
To makes one 10-inch cake: Preheat oven to 325 degrees.
Toss the crust ingredients together in a bowl.
Press firmly into a 10-inch springform pan, and set aside.
Beat the cream cheese and sugar together until light and fluffy.
Beat in the flour and zests, then slowly beat in the eggs, extra yolks, and vanilla.
In a separately bowl, combine the melted chocolate and cream.
Pour two-thirds of the cheesecake filling over the crust.
Fold the chocolate mixture into the remaining filling into the plain filling to get a marbled effect.
Bake for 40 minutes. Turn off the oven, open the door, and let the cake stand for 20 more minutes inside the oven.
Cool on a rack. Refrigerate overnight. To make neat slices, cut the cheesecake with a hot knife, rinsing it off between each cut.
| % Daily Value* | |
| Total Fat 101.0g | 155% |
| Saturated Fat 62.0g | 308% |
| Trans Fat 0.0g | |
| Cholesterol 421mg | 140% |
| Sodium 797mg | 33% |
| Total Carbohydrate 107.0g | 36% |
| Dietary Fiber 4.0g | 15% |
| Sugars 89.0g | |
| Protein 21.0g | 42% |
| Vitamin A | 67% | Vitamin C | 2% | |
| Calcium | 20% | Iron | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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