this is a newer version of my original cheese cake



Choclate Marble Cheese cake...



Ingredients:

Filling
48oz of Philly cream cheese (room temperature!!)
5 egg yolks
1 stick of unsalted butter (soft!)
3/4 cup of heavy cream
1 bag of unflavored Gelatin
4 tbls of Vanilla extract
1/2 a tspn of Orange essence
1/4 a cup of unsweetened chocolate (Chopped)
16 packets of Splenda

Crust
1 1/2 cups of finely chopped almonds
1/2 a stick of butter
1 egg white
4 Splenda packets
2 tbsp of cocoa powder
1 tspn of instant coffee



Directions:

Crust:
in a food processor mix the chopped almonds with the softened half stick of butter,
mix well and add the Splenda, cocoa powder, egg white, and coffee

once it all clumps up, put into a spring form pan (I use the medium size)
and spread evenly on the bottom, and make sure you do not create a "shoulder" that is too thick (the corner)..

put in a 350 oven and bake for 15-20 min.. keep an eye on it so it doesn't get too brown...

take out and cool...



Filling...

In a small pan, Mix 1/2 a cup of the cold cream with the vanilla extract, gelatin, orange flavor, and set aside for the gelatin to "bloom"..
after 10 min or so, it will look clumpy horrible, but that is ok.. mix it as well as you can and put it on very low heat to warm up.

In a bowl using a whisk, break up the egg yolk and beat them a bit until uniform and smooth...

once the cream is starting to show signs of simmer and all the gelatin is dissolved, take approx half of the hot cream and put it into the egg yolks while mixing with the whisk. If you do not mix, you'll have scrambled eggs...once the cream is mixed in well with the yolks,, transfer the yolk/cream mixture back into the pot. and continue to heat BUT keep stirring and keep an eye on it, as you see steam rising and the mixture is getting thicker, take immediately off the heat, and continue to mix a bit to cool it off.. transferring to another bowl will help in the cooling..
set aside.

in a mixer bowl put the room temperature cream cheese and start mixing using a paddle on slow speed (high speed with introduce too much air)..
add the very soft stick of butter, and Splenda, and continue to mix. add the warm cream egg mixture, and continue to mix. The mixture will lossen up a bit now look more like a batter...

while the cheese is mixing, in a small pot heat up the 1/4 cup of cream and once hot, add the chopped chocolate, take off the heat and continue to mix until smooth. set aside.

Now you got to move fast. pour a 1/3 of the cheese mixture into the pan with the crust, and make sure it covers the bottom evenly.. pour another 1/3 into a separate mixing bowl, and the last 1/3 keep in the mixer bowl.. add the melted chocolate to the mixer bowl and mix until all incorporated...
pour the chocolate/cheese mixture on top of the mixture in the pan, and try to make it cover the first layer evenly, but that is not critical...Now take the last 1/3 of the mixture you set aside and pour it on top of the cake.. Not take a soup spoon and put it into the mixture and make a cross like movement so the brown and with parts of the cake mix up a bit and form the "marble" effect..
shake the pan a bit from side to side and tap it a bit against to counter so all the air bubbles come up and the top of the cake is nice and even...

put in the fridge, and now the toughest part, wait for 8 hours for the cake to set.


Enjoy!

Arie..you make my mouth water your cake this is Thanks for the recipe and yummy picture

Arie - man that cheesecake looks yummy!!! I didn't realize when you posted the pic before, that that's a LEGAL cheesecake...OH MAN...that's the only reason I was saying it didn't look appealing (I was trying to fool myself)...hee hee

I'm gonna try that!!!

*huge hugs* - sorry I haven't been in chat - been sick *cough cough sniffle sniffle* - hope all is well with you!!!



P.S. - LOVE the photos you put up of the Blackpool event!!!!!! Very cool!

*hugs*

Hi....I can't find my splenda conversions this morning. I never buy splenda in pkgs, always bulk.

Can anyone let me now the conversion of pkgs...for bulk splenda.

I don't have orange essence, but I have raspberry and thinking about trying it.

Many thanks.

I just found a recipe online that stated 8 pkgs. of splenda equals 1/3 cup.

Does this sound correct?

Six packs of cream cheese.... wow.

brobin

This looks great, and I'm going to tackle it tomorrow for T-day, but first one question:

What constitutes a "bag" of unsweetened gelatin?

I picked up some Knox Unflavored Gelatine and it comes in envelopes (this box has 4 envelopes for 1 oz.)

tia!
ç

Baby, baby!!
I will be trying BOTH for Turkey Day. Thanks so much for these recipes & CONGRATS on your weight loss. I'm assuming you are talking about 1 envelope of Knox gelatin. If not, Please let us know.

Hi Sharon! Here's the conversion chart for packages of Splenda.

Splenda Packet Conversion Chart

Karen

Thanks for the link....I'm printing it off and putting it right in my cookbook, so I don't have to search next time or rely on my memory.!