Gluten Free Marbled Cheesecake

on

 Gluten Free Chocolate Vanilla Marbled Cheesecake

Yield: 4-5 four-inch cheesecakes, or 1 nine-inch cheesecake

Oven Temperature: 325℉



Ingredients:

For the Crust:

  • 1 1/4 c. gluten free graham cracker crumbs
  • 6 tbsp. melted butter
  • 2-4 tbsp. sugar
For the Filling:
  • 3 8oz. pkgs. cream cheese
  • 1 1/2 c. granulated sugar
  • 3 eggs
  • 1 tbsp. vanilla
  • 1/2 tsp. salt
  • 3/4 c. heavy cream
  • 2/3 c. semi-sweet chocolate chips
  • 2 tbsp. cocoa powder
For the whipped cream (optional):
  • 1 c. heavy whipping cream
  • 3 tbsp. powdered sugar
  • 1 tsp. vanilla

Instructions:

  1. Preheat oven to 325℉ a prepare 4-5 four-inch springform pans or one nine-inch springform pan for a water bath.
  2. In a medium sized mixing bowl stir together the graham cracker crumbs, sugar, and melted butter. Press the crust mixture into the bottom of your pan(s) and, if you like, press the crust up the sides of the pan. Set aside.
  3. With an electric hand mixer, beat together the cream cheese and sugar until light and fluffy. Mix in the eggs one at a time and then stir in the vanilla, salt, and heavy cream.
  4. Take half of the cheesecake filling and pour it into a separate bowl. Melt the chocolate chips in a microwave safe bowl. Pour the melted chocolate into one of the bowls of cheesecake filling, add the cocoa powder, and then stir to combine. The chocolate cheesecake filling will be thicker than the vanilla filling, but this shouldn't be a problem. If you want to, you can add a few more tablespoons of heavy cream into the chocolate filling. 
  5. If you are doing several small cheesecakes, then take one spring form pan and scoop four small scoops (two tablespoon sized) of filling into the bottom of the pan, alternating chocolate and vanilla batters (so, like, top right-vanilla, top left-chocolate, bottom left-vanilla, bottom right-chocolate.) Take a toothpick and swirl together the fillings. Make sure not to over swirl because then your marbling won't have as much definition. After you swirl your first layer, repeat the step and do a second layer on top.
  6. If you are doing one large cheesecake then cover the bottom of the pan with alternating scoops of chocolate and vanilla fillings. Yet again, each scoop should be about two tablespoons in size. Once the base of the pan is covered, swirl together the two fillings using a toothpick. Repeat this step and do a second layer of fillings. If you have enough batter left you can do a third layer, but you don't need one.
  7. Place your cheesecake(s) in a water bath and then bake in the oven for 45-60 minutes or until the edges are cooked and the oven is slightly jiggly. The interior temperature of a cheesecakes should be around 150℉.
  8. Place your cheesecakes in the fridge and cool them completely. While you are waiting for the cheesecakes to cool you can make your whipped cream by beating together the heavy cream, vanilla, and powdered sugar until stiff peaks form. Pipe your whipped cream onto your cheesecakes and then decorate as desired. 

Comments

Post a Comment