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Crust:
Filling:
Optional Glaze:
Make Crust:
Mix all crust ingredients well and press into bottom of a buttered 9" springform pan. Bake for 10 minutes. Cool.
Make Filling and Assembly:
Mix together the cream cheese, sour cream, and vanilla. Add the flour 1 spoonful at a time.
In a separate bowl, beat eggs and yolks until thick and foamy. Gradually beat in the sugar. Mix into the cheese mixture.
Pour all but 2 cups onto the crust.
Mix together the 1/4 cup sugar and cocoa. Mix it and vanilla into the remaining 2 cups batter. Spoon onto batter in pan and marble. Bake at for 75 minutes. Turn off oven and leave cake in for one hour. Then cover and cool.
Optional Glaze:
Poster's Notes:
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
3/4 cup flour
3 Tbsp. sugar
3 Tbsp. cocoa
3 Tbsp. butter
1 egg
3 8-ounce packages of cream cheese, softened
1 cup sour cream
2 tsp. vanilla extract
3 tbsp. flour
3 eggs
2 egg yolks
1 cup sugar
1 tsp. vanilla
1/4 cup sugar
1/4 cup unsweetened cocoa
1/2 cup milk or cream
1 cup chocolate chips
Pre-heat oven to 350°F.
Pre-heat oven to 300°F.
Bring milk or cream to a boil. Add chocolate chips. Stir until melted and cool until workable. While still spreadable, glaze cooled cake.
I sometimes cover the bottom and sides of the pan with foil and bake in a water bath. I also run a knife around the sides immediately after the bake time. This does seem to help avoid the cracking. But the chocolate hides all sins.