A wonderful Cheesecake that looks artistic and tastes great. Both the taste and the look will impress anyone!
- 600 g cream cheese (philadelhia ost), softened
- 1, 5 dl sugar
- 2,5 dl sour cream (kesella)
- 2 teaspoons vanilla
- 4 eggs
- 1 dl whipped cream (whipped stiff)
- 150 g dark chocolate of good quality (60 %)
- 3 tablespoons espresso coffee
- 400 g graham cracker crumbs (digestive kex)
- 200 g butter, melted
Prepare Graham Cracker Crust
Mix cracker crumbs & melted butter
Press mixture to the bottom of and 1,3 cm up the side of a 22 cm springform pan
Bake at 175 Celsius degrees (350 F) for 8 to 10 minutes.
Cool and lower oven to 130 Celsius degrees.
Combine (whip) cream cheese and sour cream and add sugar and vanilla in a large bowl
Beat on medium speed until smooth
Add eggs one at a time carefully and the whipped cream last.
Put the chocolate in pieces in a bowl that is placed in a pan of boiling water to melt the chocolate.
Add the coffee when chocolate is melted.
Prepare the cheesecake for the pan
Divide the cheesecake filling into two parts and mix the chocolate into one of the halves.
Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top.
Gently swirl with knife for marbled effect.
Bake at 135 Celsius degrees (275 F) for 1 1/2 hours until it is baked.
Remove from oven
Loosen cake from side of pan
Or could even be served a bit warm