Making Marble Cheesecake With Boxed Cheesecake

This works really well for cakes that use two flavors of batter like this chocolate brownie swirl cheesecake.

Making marble cheesecake with boxed cheesecake.

2 1 2 pounds cream cheese room temperature. Run knife around edge of pan to loosen cheesecake. An elegant swirl on top of your cheesecake is easier to make than it looks. Add eggs one at a time mixing well after each addition.

Cool at least 2 hours. In a medium bowl combine graham cracker crumbs and butter. 1 3 4 cups sugar. Then drizzle your second flavor over the top.

Bake 1 hour to 1 hour 15 minutes or until set but center of cheesecake still jiggles when moved. Beat in remaining 2 eggs the sour cream and 1 4 cup of the whipping cream on low speed until smooth. Mix well and press into the bottom of a 9 inch springform pan. Spoon plain and chocolate batters alternately over crust.

I make a cheesecake that uses 24 oz cc 16 oz sour cream 8 extra large eggs a bit of flour sugar and flavoring. Blend chocolate into 1 cup batter. For a more abstract effect you can add a marble finish to your cheesecake. Try to create the lines using one continuous motion going up and down and then side to side.

Beat cream cheese sugar eggs and vanilla in large bowl with electric mixer at medium speed for 3 minutes or until smooth. Combine cream cheese sugar and vanilla beating at medium speed on electric mixer until well blended. In large bowl beat sugar cream cheese and vanilla with electric mixer on medium speed until smooth. My cost to put one together is about 10 dollars if i have bought the cheese on sale and frozen it for future use.

4 ounces chocolate cookie crumbs. Use your primary flavor as the base for this cheesecake and have most of it prepped in the springform pan. Spoon remaining batter into prepared muffin cups. Carefully remove side of pan.

Then pop the layers into the preheated oven for 34 35 minutes or until a toothpick comes out clean. 2 tablespoons melted butter. Pour remaining cream cheese mixture over crust. Reserve 1 cup cream cheese mixture.

Blend reserved batter and melted chocolate. Cool on wire rack 10 minutes. I have seen the box cheesecake mix on the shelves but have never used it. Repeat with remaining cake layers.

Spoon about 1 teaspoon chocolate batter onto white batter in each cup. Bake in preheated oven for 10 minutes. Preheat oven to 325 degrees f 165 degrees c. Refrigerate 8 hours or overnight before serving.