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Marble cheesecake/no bake chocolate/almond cheesecake/chocolate swirl cheesecake


 over 2 years ago


2 c. graham cracker crumbs
1 1/2 tsp. ground cinnamon
1/2 c. butter or margarine,
2 (1 oz.) sq. semi-sweet
2 (8 oz.) pkg. cream cheese,
1 c. sugar
6 eggs
1/4 c. plus 1 Tbsp.
all-purpose flour
1 1/2 tsp. grated lemon rind
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 c. whipping cream, whipped
grated chocolate (optional)

Combine graham cracker crumbs, cinnamon and butter,
mixing well; firmly press into bottom and up sides of a 9-inch
spring-form pan. Then refrigerate. Place chocolate in top of
a double boiler; bring water to a boil. Reduce heat to low;
cook until chocolate melts. Set aside to cool slightly.
Beat cream cheese with electric mixer until light and
fluffy; gradually add sugar, mixing well. Add eggs, one at a
time, beating after each addition; stir in flour, lemon rind,
lemon juice and vanilla. Fold whipped cream into the cream
cheese mixture. Combine 1 cup cheesecake mixture and melted
chocolate; set aside. Pour remaining cheesecake mixture into
prepared crust. Pour chocolate mixture over top of cheesecake
mixture; gently swirl with a knife. Bake at 300 degrees for 1 hour.
Turn off oven and let cheesecake stand in closed oven 1 hour.
Open oven door and allow cheesecake to stand in oven 2 to 3
hours or until completely cooled. Chill several hours.
Garnish with grated chocolate, if desired. Yield: one 9-inch

No-Bake Chocolate Marble Cheesecake Pie

Because this creamy cheesecake doesn't require baking, it will consistently turn out delicious and beautiful, with no cracks.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine January 2004

Portion size

8 to 10


1-1/2 cups (375 mL) chocolate wafer crumbs

1/3 cup (75 mL) butter, melted

3/4 cup (175 mL) whipping cream

1 oz (28 g) bittersweet chocolate, finely chopped


4 oz (113 g) bittersweet chocolate, finely chopped

3/4 cup (175 mL) whipping cream

12 oz (340 g) cream cheese, softened

1/3 cup (75 mL) sweetened condensed milk

1 tsp (5 mL) vanilla


In bowl, stir crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.

Filling: Place chocolate in heatproof bowl. In small saucepan, heat half of the cream just until boiling; pour over chocolate, whisking until melted. Let cool slightly.

In separate bowl, beat cream cheese, remaining cream, condensed milk and vanilla until smooth; spoon randomly into prepared crust. Pour chocolate mixture into gaps. With tip of knife, swirl mixtures together roughly. Tap on counter to smooth top. Cover and refrigerate until firm, 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

In bowl, whip cream. Using piping bag or spoon, pipe into rosettes on pie. Sprinkle chopped chocolate over cream.

Nutritional Information Per each of 10 servings: about

cal 482 pro 7g total fat 43g sat. fat 26g
carb 24g fibre 3g chol 110mg sodium 299mg

% RDI:

calcium 9 iron 15 vit A 35 folate 8

Chocolate Swirl Cheesecake

Prep Time


Total Time




8 servings

No one who's lucky enough to get a slice of this creamy, sumptuous Chocolate Swirl Cheesecake will believe it only took 10 minutes to put together.

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided

1/2 cup sugar, divided

2 eggs, divided

1 OREO Pie Crust (6 oz.)

1/2 tsp. vanilla

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Heat oven to 350ºF.

Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted.

Add 1 pkg. cream cheese, 1/4 cup sugar and 1 egg; beat with whisk until well blended. Pour into crust.

Beat remaining cream cheese, sugar, egg and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with knife.

Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature 10 min. before serving.



1 c. crushed chocolate wafers
(about 20)
4 Tbsp. butter or margarine,

Almond Cheese Layer:
1 envelope unflavored gelatin
1/2 c. water
1 c. heavy whipping cream
1/2 c. confectioners sugar
1 tsp. almond extract
1 (15 to 16 oz.) container
Ricotta cheese

Chocolate Cheese Layer:
1 envelope unflavored gelatin
1/2 c. water
1 tsp. instant coffee granules
4 sq. semi-sweet chocolate
1 c. heavy whipping cream
1/4 c. confectioners sugar
1 (15 to 16 oz.) container
Ricotta cheese

1/2 c. sliced blanched almonds

Early in day or day ahead: In 9 x 3-inch spring-form
pan, with hand, mix chocolate wafers and butter or margarine.
Press onto bottom of pan and set aside.
Prepare Almond Cheese Layer: In small saucepan, evenly
sprinkle gelatin over water. Cook over medium heat until
gelatin is completely dissolved, stirring frequently. Remove
saucepan from heat and set aside. In small bowl with mixer at
medium speed, beat cream, sugar and extract until stiff peaks
form; set aside. Into large bowl press Ricotta cheese through
a fine sieve and stir in gelatin mixture. With rubber spatula
or wire whisk, fold in whipped cream mixture. Spoon almond
mixture evenly over crust in pan; set aside.
Prepare Chocolate Cheese Layer: In same small saucepan,
evenly sprinkle gelatin over water. Add instant coffee and
chocolate; cook over low heat until gelatin is completely
dissolved and chocolate is melted and blended, stirring fre-
quently. Remove saucepan from heat; cook mixture slightly. In
small bowl with mixer at medium speed, beat heavy cream and
confectioners sugar until stiff peaks form. Into large bowl,
press Ricotta through fine sieve; stir in cooled chocolate
mixture. With rubber spatula or whisk, fold in whipped cream
mixture. Spoon chocolate mixture evenly over almond layer in
pan. Cover and refrigerate cheesecake 4 hours or overnight.
Meanwhile, in small skillet over medium heat, toast sliced
almonds until lightly browned, shaking skillet frequently.
To Serve: Carefully remove side of pan from cheesecake;
place cake on chilled plate. Garnish top of cheesecake with
toasted almonds. (Note: This recipe takes time to make but is
well worth the effort for special company dessert.) Makes 16


1 1/2 c. graham cracker crumbs
1 1/2 c. sugar
6 Tbsp. margarine or butter,
3 (8 oz.) pkg. cream cheese,
1 1/2 tsp. vanilla
4 eggs
1 c. light cream
2 sq. (2 oz.)
unsweetened chocolate,
melted and cooled

Combine cracker crumbs, 1/4 cup of the sugar and the
margarine or butter. Press in the bottom and 1 3/4-inches up
the sides of 9-inch spring-form pan. Set aside.
In large mixer bowl beat the remaining sugar, cream
cheese and vanilla with an electric mixer on medium speed until
fluffy. Add the eggs; beat on low speed just until blended.
Add cream; beat on low speed again until blended. Using 1 1/2
cups batter, stir a small amount at a time into melted choco-
late, stirring briskly after each addition until smooth. Pour
half of mixture into crust; gradually pour half the chocolate
mixture, using zigzag motion. Repeat layers. Draw a knife
through batter to marble layers. Bake in 325 degrees oven for 60 to
70 minutes or until the center appears nearly set when shaken.
Cool in pan for 15 minutes on a wire rack. Loosen sides of
pan. Cool 30 minutes more on rack, then remove sides of pan.
Note: Typically, the top of this cheesecake may crack
during cooling process.