Chocolate Swirl Cheesecake
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2 cups Crav'n Flavor chocolate graham crackers, crushed
1½ tsp. Big Y ground cinnamon
½ cup (1 stick) Big Y salted butter, melted
4 oz. semi-sweet chocolate baking bar
2 8-oz. pkg. Big Y cream cheese, softened
1 cup Big Y sugar
6 Big Y large white eggs, slightly beaten
5 Tbsp. Big Y all-purpose flour
1½ tsp. grated lemon zest
3 Tbsp. lemon juice
1 tsp. Big Y almond extract
1 cup Big Y heavy whipping cream, whipped
Wash hands with soap and water.
Rinse all fresh produce items under cold running water.
Preheat oven to 300 degrees Fahrenheit.
In a large bowl, combine graham crackers, cinnamon and butter; mix well. Firmly press into bottom and up sides of a 9½-inch spring-form pan with removable bottom; refrigerate for 20 minutes.
In a large microwave-safe bowl, melt chocolate in the microwave on HIGH for 40 seconds; remove and stir. Continue to melt chocolate on HIGH in 15-second intervals until chocolate is smooth; let cool slightly.
In a medium bowl using an electric mixer on medium speed, beat cream cheese until light and fluffy.
Gradually add sugar, ¼ cup at a time, mixing well between additions.
Add eggs, 1 at a time, beating after each addition. Wash hands with soap and water after handling eggs.
Stir in flour, lemon zest, lemon juice and almond extract; fold in whipped cream.
Combine 1 cup cheesecake mixture and melted chocolate and mix well.
Pour remaining cheesecake mixture into prepared crust.
Pour chocolate mixture over top and gently swirl with a knife to marbleize; bake for 1 hour.
Turn off oven and let cheesecake stand in closed oven for 1 hour. Remove from oven and allow cheesecake to stand until completely cooled. Chill for a minimum of 2 hours before serving.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit https://www.fightbac.org/