Black and White and Red All Over

I think that must be one of the first jokes kids learn when they get into the joke phase. What’s black and white and red all over? Answers vary. A sunburned zebra. A skunk with a rash. Or, if you change the ‘red’ to ‘read’, the newspaper. Perhaps you know another response? We’ve been solidly in the joke phase for a few years. The younger kids catch on, er, almost. Knock, knock. Who’s there? Potato chip. Potato chip who? Potato chip, I want to eat you! Hahahaha!

My latest answer is marbled cheesecake with strawberries. There’s nothing particularly stunning about the cheesecake. It’s just plain vanilla and chocolate. No exotic flavors added. Unless you call fresh strawberries exotic, which you might in February, but somewhere it’s warm in February and they raise strawberries so they can be sold along with other red things for the big red holiday. Now they are being discounted so I thought it the perfect time to buy a few for the baby shower I attended.

I like to add a little sour cream to the top of my cheesecake. For one, it makes a nice smooth top. You can see my cheesecake sank a little an inch or two from the edge. You can disguise cracks with it too, although if you bake your cheesecake with a pan of water on the oven rack beneath it, you shouldn’t have a problem with cracks developing. I also like the tangy taste to go with the sweeter cheesecake flavor and fruit.

Marbled Cheesecake

1 sleeve graham crackers, crushed
1/4 c. sugar
1/4 c. butter, melted

2 (8 oz) packages cream cheese
2 (8 oz) packages Neufchatel cheese
1 1/4 c. sugar
4 eggs
2 t. vanilla

3 oz. bittersweet chocolate, melted

2 c. sour cream, room temperature

Preheat oven to 350F.

Mix together crust ingredients and press into the bottom of a 10-inch springform pan, making it cover the seam in the bottom. Bake for 10-15 minutes, or until golden. Remove from oven and allow to cool for a few minutes.

Reduce oven temperature to 325F.

In a large mixing bowl, beat together cream cheese and Neufchatel cheese until smooth and creamy. Add sugar and beat until well mixed. Add eggs one at a time, beating well after each addition and scraping the sides of the bowl frequently. Add vanilla and mix well.

Pour 2/3 of the cheesecake mixture into the pan. Add the melted chocolate to the remaining portion and stir until well mixed and uniform color. Drop the chocolate mixture by large spoonful, spacing the drops around the pan. Using a clean butter knife, zigzag or swirl the chocolate and plain cheesecake using about 6-8 strokes, being careful not to overmix.

Place a pan (like an 8-inch cake pan) of water on the bottom rack of the oven. Bake the cheesecake 45-60 minutes, or until nearly set. Spread with sour cream and bake for 5 minutes more. Remove from oven and allow to cool. Run a butter knife around the edge of the pan before releasing the spring.

Serve with fresh strawberries, if desired.


3 Responses

  1. It may not be exotic, but I think it’s stunning!!

  2. It doesn’t need to be exotic to look gorgeous!

  3. YUM! That is all I have to say!

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