New York Style Marbled Cheesecake

New York Style Marbled Cheesecake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • Crust
  • ⅓ C Butter, melted
  • ¼ C Sugar
  • 1 ¼ C Graham Cracker Crumbs
  • Batter
  • 4 – 8 oz. pkg. Cream Cheese, softened (I use light)
  • 14 oz. can Eagle Brand Sweetened Condensed Milk
  • 4 Eggs
  • ⅓ C Flour
  • 1 T. Vanilla Extract
  • 2 - 4 – 1 oz, squares Semisweet Chocolate, melted
  • Topping
  • 8 oz. Light Sour Cream
  • 3 T. Sugar
  • 1 t Vanilla Extract
  1. Preheat oven to 350 F.
  2. Crust
  3. Combine Butter, Crumbs and Sugar in small bowl,
  4. Then press firmly into bottom of 9 in. spring-form pan sprayed with Pam. (Hint – I use parchment paper on base of spring-form pan laying a square of paper on base then putting spring-form side on base, tightening spring until in place. Trim excess paper from around outside bottom rim then spray with Pam.)
  5. Batter
  6. In large mixer bowl, beat Cream Cheese until fluffy.
  7. Gradually beat in Eagle Brand Milk until smooth.
  8. Beat in Eggs, Flour and Vanilla.
  9. Measure 1 ½ C batter into medium mixing bowl and add melted Chocolate
  10. Mix well.
  11. Pour half the remaining vanilla batter into prepared pan
  12. Pour half of the chocolate mixture into the pan on top of the vanilla
  13. Pour the remaining vanilla batter into the pan on top of the chocolate
  14. Pour the remaining chocolate mixture into the pan on the final layer of vanilla
  15. With a metal spatula or knife cut through batter to marble cake.
  16. Bake 1 hour or until edges lightly browned.
  17. Topping
  18. Mix 8 oz. Lt. Sour Cream, 3 T Sugar and 1 tsp. Vanilla Extract.
  19. Spread over cheesecake
  20. Bake an additional 5 minutes.
  21. Cool to room temperature
  22. Remove spring-form side.
  23. Chill at least 6 hours.
  24. Refrigerate leftovers.
  25. For best marbled effect, do not ove rbeat or over soften cream cheese.


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