Chocolate Swirl Cheesecake
Yield
1 cakePrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 ¼ | cups |
chocolate wafer crumbs
|
* |
| 2 | tablespoons |
sugar
granulated |
|
| 2 | ounces |
semi-sweet chocolate
semisweet, null, null |
|
| 12 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 296 | ml |
chocolate wafer crumbs
|
* |
| 3E+1 | ml |
sugar
granulated |
|
| 57.8 | ml/g |
semi-sweet chocolate
semisweet, null, null |
|
| 346.8 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
Directions
In 9 inch microwavable quiche dish, round baking dish or deep pie plate, melt butter on high for 1 to 1½ minutes.
Stir in crumbs and 2 tablespoon sugar until evenly coated with butter.
Press onto bottom and sides of pan.
Microwave at High for 2 to 3 minutes or until firm.
Rotate dish if necessary.
In small dish, melt chocolate at Medium (50%) for 2 to 3 minutes, stirring to help chocolate melt.
Set aside. In large bowl, beat cream cheese and sugar until light.
Beat in eggs, one at a time, then add sour cream and vanilla and beat until smooth.
Pour into baked crust. Drizzle chocolate over mixture in attractive pattern.
Microwave, uncovered at Medium (50%) for 14 to 18 minutes, or until cheesecake is almost set in the centre.
Rotate dish during cooking, if necessary.
Cool on countertop to room temperature, then refrigerate until serving.
