t’s been awhile since I have baked here in Colorado and I felt that it was way over due. I was talking to a friend one night and he mentioned he had bought himself some cheesecake and I instantly knew that the next time I baked, I needed to make a cheesecake!
Not only have I not had a good slice of cheesecake in awhile, but I also signed up to bring a dessert to bible study last week, so it seemed only fitting to give it a whirl and try making one.
Knowing that this dessert was quite different than the cakes, cookies, and bars I’ve baked so far while living at high altitude, I researched before baking, to thwart possible disasters. The research showed few differences from a recipe standpoint, but the baking tips recommended to put the cheesecake in a small water bath as well as baking it at a slightly higher temperature (only by about 10 to 15 degrees though) lessoning the baking time by about 15-20 minutes.
I decided to do a marble cheesecake making the perfect combination of white and dark chocolate and using regular graham crackers for the crust rather than cinnamon as to not take away from the chocolate flavoring of the filling.
Below is the recipe I used for the cheesecake, which I found from a blog called Lemon-Sugar.
4 cups graham cracker crumbs
12 tablespoons melted butter
½ cup sugar
¼ tsp. salt
Preheat oven to 375 degrees, and generously butter the bottom and sides of a 9-inch spring form pan. Crush graham crackers to make crumbs. I put the graham crackers in a large Ziploc bag and used a wine bottle to roll them out and crush them. Place the crumbs in a large bowl and combine with melted butter, sugar, and salt and stir until mixture is completely moist and crumbly.
Using your hands, press the mixture into the bottom and up onto the sides of the spring form pan. Bake for 8 minutes then remove from the oven.
Cheesecake Filling Ingredients:
5 (8oz) packages cream cheese at room temperature
5 eggs plus 2 egg yolks at room temperature
2 tsp vanilla
1 ¾ cups sugar
1/8 cup flour
¼ cup heavy whipping cream
6 oz dark chocolate
6 oz white chocolate
Preheat oven to 415 degrees. In the bowl of a stand mixer equipped with the paddle attachment, mix together the cream cheese, eggs and egg yolks and vanilla until combined. Once smooth add sugar, flour, cream and beat until incorporated and smooth.
Divide the cheesecake mixture evenly into two bowls and set aside.
In two small bowls melt the chocolate until smooth. I melted mine in the microwave, but you could melt yours on the stove over a double broiler. Add the dark chocolate into one of the cheesecake mixtures and the white chocolate into the other bowl. Stir until combined. Now it’s time to make the marbling effect. Start by pouring 1/3 of the dark chocolate mixture on the crust and top it with a 1/3 of the white chocolate mixture, spoon the remaining cheesecake mixture on top until the pan is almost full. Take a knife and swirl it through the mixture to create the marbling design.
Bake at 415 degrees for 10 minutes then turn the oven down to 300 degrees and bake for roughly 2.5 hours. The center should still be a little jiggle. After 2.5 hours turn the oven off and prop the oven door open and leave the cheesecake in the oven for an additional half an hour. Chill in the refrigerator for 24 hours before serving.
As a fair warning this cheesecake is dense, and it may seem like you have over baked it but you haven’t. The crust and filling are just think and it will take a little muscle to cut into it.
Making a cheesecake can be a little bit of a process but I promise it is worth the effort in the end! I hope you have a chance to try out this recipe or any other cheesecake that might be your favorite.