2 lb Cream cheese, softened
12 c Sugar
4 lg Eggs
4 tb Unsalted butter, melted and
-cooled
3 tb Allpurpose flour
3 tb Cornstarch
2 ts Vanilla
2 c Sour cream
4 oz Semisweet chocolate, melted
-and cooled
Preheat oven to 325/F. Butter a 9inch springform pan, line it with wax
paper or parchment paper and butter paper and sides of pan.
In a large bowl with an electric mixer cream together cream cheese and
sugar. Beat in eggs, one at a time, beating well after each addition. Add
butter, flour, cornstarch and vanilla and beat mixture until well combined.
Fold in sour cream. Pour two-thirds of batter into prepared pan. To
remaining batter add chocolate and gently whisk mixture until combined.
Pour chocolate batter onto white batt er and swirl a spatula lightly
through mixture to create a marbled pattern.
Bake cake for 1 hour (it will be soft in center). Turn off heat (do not
open oven door) and let cake stand in oven for 2 hours. Remove cake from
oven, set it on a rack, and let it cool completely in pan. Chill
cheesecake, loosely wrapped, for at least 2 hours. Remove sides of pan and
transfer cake to a cake plate.
From Taste Show #TS4663
Yields
10 Servings