Making Marble Cheesecake With Boxed Cheesecake

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.

Making marble cheesecake with boxed cheesecake.

2 1 2 pounds cream cheese room temperature. Carefully remove side of pan. Refrigerate 8 hours or overnight before serving. Cool at least 2 hours.

Beat in remaining 2 eggs the sour cream and 1 4 cup of the whipping cream on low speed until smooth. Reserve 1 2 cup batter. Add eggs one at a time mixing well after each addition. Repeat with remaining cake layers.

Beat cream cheese sugar eggs and vanilla in large bowl with electric mixer at medium speed for 3 minutes or until smooth. Spoon remaining batter into prepared muffin cups. My cost to put one together is about 10 dollars if i have bought the cheese on sale and frozen it for future use. Pour remaining cream cheese mixture over crust.

Mix well and press into the bottom of a 9 inch springform pan. Bake 1 hour to 1 hour 15 minutes or until set but center of cheesecake still jiggles when moved. This works really well for cakes that use two flavors of batter like this chocolate brownie swirl cheesecake. Cool on wire rack 10 minutes.

Run knife around edge of pan to loosen cheesecake. 1 3 4 cups sugar. Combine cream cheese sugar and vanilla beating at medium speed on electric mixer until well blended. 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. Preheat oven to 325 degrees f 165 degrees c. Blend chocolate into 1 cup batter. Try to create the lines using one continuous motion going up and down and then side to side.

An elegant swirl on top of your cheesecake is easier to make than it looks. I have seen the box cheesecake mix on the shelves but have never used it. Reserve 1 cup cream cheese mixture. 2 tablespoons melted butter.

In large bowl beat sugar cream cheese and vanilla with electric mixer on medium speed until smooth. Use your primary flavor as the base for this cheesecake and have most of it prepped in the springform pan. For a more abstract effect you can add a marble finish to your cheesecake. Then pop the layers into the preheated oven for 34 35 minutes or until a toothpick comes out clean.

4 ounces chocolate cookie crumbs. Spoon plain and chocolate batters alternately over crust. Then drizzle your second flavor over the top. In a medium bowl combine graham cracker crumbs and butter.