Marble Cheesecake with Dark Chocolate Ganache

In celebration of the release of my friend Marybeth Whalen‘s second novel, She Makes it Look Easy, I declare today “She Makes it Look Cheesy” day! No celebration would be complete without prizes and chocolate. So… I am giving away a HUGE and very cheese prize package which includes an autographed copy of Marybeth’s new novel, She Makes it Look Cheesy (oops, I mean “Easy“), along with… are you ready?

• Cheese Fondue Kit
• Cheetos
• White Cheddar Popcorn
• Cheese Grater
• Cheese Cloth
• Cheddar Goldfish
• Smoked Gouda
• Garlic Cheese Spread
• Cheese Crackers
• Cheez-Its
• Kraft Macaroni and Cheese
• Cheeseboard Crackers
• A Cheese Plane
• Blue Cheese Dressing
• Queso

Can you get any more cheesy?

To win this cheesy prize package, simply post a comment sharing your favorite cheesy food item, or you can share a cheesy joke.

After you share your comment, please pop over to visit Marybeth. She always has something wise to say

www.MarybethWhalen.com

To order a copy of Marybeth’s new book (great summer reading), click here!

Now for the something chocolate…

I made this yummy marble cheesecake for the last day of choir practice for the season. Now, before you think that I have any musical talent, let me set you straight. I do not sing. I am not part of the choir. I simply feed them. I love how beautifully they lead me and our congregation into a sweet place of worship, so I love on them through food. It’s my way of showing appreciation.

Consider making this beautiful cheesecake for someone to show them they are appreciated!

Marble Cheesecake with Dark Chocolate Ganache

Ingredients:

Crust:

• 1  9-ounce package chocolate wafers, processed to crumbs
• 6 tablespoons butter, melted

Preheat oven to 350 degrees. Spray 9-inch springform pan lightly with non-stick cooking spray. Combine crumbs and butter. Transfer to springform pan and press onto bottom and 1/2 inch up the sides to form the crust. Bake for 5 minutes. Remove from oven and cool completely before filling.

Filling:

• 10 ounces dark chocolate chips (ghiradelli is always my choice)
• 4  8-ounce packages cream cheese at room temperature
• 1  1/4 cups sugar
• 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature
• 3 eggs, room temperature

Reduce oven temperature to 325 degrees.

Melt the chocolate chips in the microwave or over a double boiler. Set aside to cool. (You want it warm but not hot.)

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy and light (about 3 minutes). Beat in the vanilla extract and sour cream. Add the eggs one at a time, beating after each addition just until incorporated.

Reserve 1 1/2 cups of the batter into another bowl and slowly blend in the melted chocolate.

Pour the remaining batter into the springform pan. Drop spoonfuls of the chocolate batter on top. Take a knife and gently swirl the batters. Do not over swirl or you will lose the marble effect.

Bake in preheated oven for 1 hour and 15 minutes. Turn oven off but leave cheesecake in the oven for 1 hour.

Remove from oven and place on a wire rack. Take a butter knife and run in around the edge to loosen from the side. Let cool completely.

Dark Chocolate Ganache:

• 6 tablespoons heavy cream
• 6 ounces dark chocolate chips

Heat heavy cream to just before boiling. Add chocolate chips and let sit for 5 minutes. After 5 minutes, whisk together until you have a smooth glaze.

Remove rim from cooled cheesecake and place on a serving platter. Spoon chocolate ganache over cheesecake and garnish as desired (I like to garnish with berries).

Sweetest Blessings,
LeAnn