Making Marble Cheesecake With Boxed Cheesecake

I have seen the box cheesecake mix on the shelves but have never used it.

Making marble cheesecake with boxed cheesecake.

Spoon about 1 teaspoon chocolate batter onto white batter in each cup. An elegant swirl on top of your cheesecake is easier to make than it looks. For a more abstract effect you can add a marble finish to your cheesecake. Pour remaining cream cheese mixture over crust.

Then pop the layers into the preheated oven for 34 35 minutes or until a toothpick comes out clean. Preheat oven to 325 degrees f 165 degrees c. We guide you through it step by step using our december 2010 cover recipe cranberry swirl cheesecake but the technique can be duplicated for other cheesecakes as well. Bake 1 hour to 1 hour 15 minutes or until set but center of cheesecake still jiggles when moved.

Spoon remaining batter into prepared muffin cups. Carefully remove side of pan. Run knife around edge of pan to loosen cheesecake. My cost to put one together is about 10 dollars if i have bought the cheese on sale and frozen it for future use.

Mix well and press into the bottom of a 9 inch springform pan. Then drizzle your second flavor over the top. Cool at least 2 hours. Blend chocolate into 1 cup batter.

Use your primary flavor as the base for this cheesecake and have most of it prepped in the springform pan. Cool on wire rack 10 minutes. Blend reserved batter and melted chocolate. 1 3 4 cups sugar.

Try to create the lines using one continuous motion going up and down and then side to side. Add eggs one at a time mixing well after each addition. 2 1 2 pounds cream cheese room temperature. 4 ounces chocolate cookie crumbs.

Reserve 1 2 cup batter. In large bowl beat sugar cream cheese and vanilla with electric mixer on medium speed until smooth. Bake in preheated oven for 10 minutes. This works really well for cakes that use two flavors of batter like this chocolate brownie swirl cheesecake.

In a medium bowl combine graham cracker crumbs and butter. Reserve 1 cup cream cheese mixture. Repeat with remaining cake layers. Refrigerate 8 hours or overnight before serving.

Spoon plain and chocolate batters alternately over crust. Beat in remaining 2 eggs the sour cream and 1 4 cup of the whipping cream on low speed until smooth. I make a cheesecake that uses 24 oz cc 16 oz sour cream 8 extra large eggs a bit of flour sugar and flavoring. Cutting through batters with knife several times for the marble effect.