Thursday, January 10, 2013

My Chocolate Swirl Cheesecake

As a birthday surprise for my dad, I made a Chocolate Swirl Cheesecake, from the Philadelphia Cream Cheese recipe. As he does not like darker chocolate, I used Bakers German Chocolate instead. Also, instead of an Oreo crust, I used a graham cracker crust. Those are the only ingredient substitutes—but here is where I messed up. The sugar. I accidentally put the whole half cup into the first half of the cheesecake batter--(sure tasted good)--so, realizing my mistake, I only did (not quite) a fourth cup of sugar for the second cream cheese batch. I followed the directions (which were nice and simple) and swirled the batters together in the pan, and then did a quick taste test, to make sure (of course!) that it was going to taste all right. I am going to be perfectly honest.

It was to die for. The chocolate was so nice and light and yummy, the mix of the two so yum yum. So—qualms over! I just baked it like the recipe said. It turned out just fine.









I refrigerated it until it was needed, and everyone really liked it. I got a piece that had a spot that had a concentration of the darker chocolate that overwhelmed the other part a bit, which wasn't as nice, but overall it was really good! I thoroughly enjoyed making and savoring this cheesecake. Definitely a keeper!












Happy baking!

~Elora

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