I know exactly what Carol, our younger daughter loves when she comes home to visit from New York City. “Mamma, can you please bake me a cheesecake?” Well of course, how could I say no? I decided on a New York style marbled cheesecake, we would eat some after dinner on Saturday night, and the rest she was to bring with her on the Greyhound Bus back to New York City. It did look quite a sight actually, traipsing around the city with a cheesecake in tow. I decided to freeze it, so that it would be intact when she arrived…..and guess what, it did! :)
NY Style Marbled Cheesecake
New York Style Marbled Cheesecake
- 1/3 cup margarine or butter, melted
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 4 (8-ounce) packages cream cheese softened
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 4 eggs
- 1/3 cup unsifted flour
- 1 tablespoon vanilla extract
- 2 to 4 (1-ounce) squares semi-sweet chocolate, melted
- 2 tbsp orange liqueur (optional)
- Preheat oven to 350 degrees. Combine margarine, crmbs and sugar; press firmly on bottom of 9-inch springform pan.
- In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
- Beat in eggs, then flour and vanilla.
- Measure 1 1/2 cups batter into medium mixing bowl. Add melted chocolate; mix well.
- Spoon half the yellow batter into prepared pan, then half the chocolate batter. Repeat, ending with chocolate.
- With metal spatula, cut through batter to marble cake.
- Place in a water bath and bake 1 hour or until lightly browned around edge.
- Cool to room temperature. Chill at least 6 hours. Garnish as desired. Refrigerate leftovers.
Ready for the oven. Place in a water bath, cover the bottom with tin foil. The water bath prevents the cheesecake from cracking on top. Also, spray the sides of the pan first.
The finished product. Make sure the cheesecake is refrigerated for 6 hours or more, it helps with slicing it later on.
A close-up. Isn’t it fabulous? The best tip for cutting the cheesecake cleanly is to use a hot knife for each cut. To do this, fill a tall container with hot tap water deep enough to cover the entire blade of your knife. Dip the knife into the hot water, and wipe it dry on a clean towel before making a cut. Obviously I didn’t follow my own advice as I was in a hurry to take pictures before sundown – see below :)
Not too happy with the photography – unfortunately it was sundown when I remembered that I had to take pictures of the finished product, so the lighting was just not right.
So, blogger buddies, this week I will be co-hosting the weekly party at Angie’s Fiesta Friday #64 with Ginger @Ginger& Bread. Ginger and I started blogging about the same time, click on her link to take you to her fabulous blog with the most amazing recipes. We both warmly welcome you to this wonderful happening party each Friday. Do please link your blogs to Angie’s site and to Ginger’s and my sites, as we will receive a ping back and know that you’ve arrived. Also, please tag your posts with “Fiesta Friday” as well, so that it’s easy for others to find you and you will also be eligible for the weekly feature. If you are new, we’d love to have you and encourage you to stay. It sure is a great way to gain more exposure and meet like-minded bloggers. Here are the guidelines. To join in, just click on the link below, follow the prompts and you’re in! Do stay around, visit other blog sites, encourage one another and enjoy a feast for the eyes! Fiesta Fridays have become one big “family affair” and we’re all loving it!