Do You Love to Eat

Marble chocolate cheesecake

For the biscuit crust

120 g chocolate cookies
80 g butter (unsalted,melted)

For the filling

For the garnish

100 – 150 g raspberry

The biscuit crust (As all types of cheesecake)

Crush the cookies (the easiest way to create the crumbs is with a food processor but you can do it by hand as well). Mix the crumbs and melted butter in a bowl (in a heavy saucepan or the top of a double boiler over medium-low or medium heat or in a microwave at the lowest power for about a minute). Place baking paper on the bottom of a 22 - 24 cm springform. Press the crust mixture with a potato masher into the bottom of the pan ( for better result use springform or cake ring – http://www.wikihow.com/Use-Cake-Rings). Preheat the oven to 180 degrees Celsius. Bake at 180 degrees Celsius for 10 - 12 min. Remove the cheesecake crust from the oven and let it cool.

For the filling

Reduce the temperature to 160 degrees Celsius. Chop the white and dark chocolate into separate bowls. Melt the chopped white and dark chocolate separately in clean and dry, metal, ceramic or glass bowls. Use a microwave on low power to melt the chocolate to a smooth consistency or use a double boiler ( a metal pot filled with water or a glass bowl) to melt the chocolate over low heat. Place the cream cheese in a large bowl. Add consecutively the sugar, eggs, sour cream, lemon juice and vanilla and blend them on low speed for a few minutes until obtaining a homogeneous mixture (you can use an egg beater as well). Divide the cream mixture into two bowls. Pour the melted white chocolate (warm but not hot), into the first bowl and the dark into the second one and gently whisk. Pour the white chocolate mixture onto the biscuit layer. Slowly pour the dark mixture over the white mixture. Using a knife, try to mix a little the two chocolate layers.
Pour the white chocolate mixture onto the biscuit layer. Slowly pour the dark mixture over the white mixture. Using a knife try to mix a little the two chocolate layers. Place the spring form into another baking pan filled with water to a height of 2 cm. The springform should be covered with aluminium foil to prevent water penetration into the batter.
Bake at 160 degrees Celsius for 40 to 45 minutes. Depending on the size and type of oven, the baking time can vary, so check periodically. The cake is ready when the centre of the cake is still a bit wobbly. Turn off the oven, open the door, and allow the cake to cool slowly in the oven for 15 -20 minutes. Remove the cake from the oven and let it cool in the springform. Put the cheesecake in the refrigerator to cool overnight. Carefully remove the cake from the springform ( loosen the cheesecake from the sides of the springform using a knife)