A marble cheesecake

Lesson #1: Sometimes we just need a little decadence.

Lesson #2: When you know someone's favorite dessert, make it.

Lesson #3: If you are on a diet, never, ever attempt this cheesecake; 32 ounces of cream cheese...that's all I have to say.

When I decided to make a cheesecake, I checked several recipes online and flipped through some of my favorite cookbooks. They all had the same basic ingredients, but differed in terms of ingredient ratios and topping options. I decided to just combine a few that I thought sounded just sinful enough to meet the "well, it can't be bad with all that stuff in it" requirement and also threw in some extra goodies I had in the cabinet (it really is a wonder that any of my dishes come out edible; I'm not exactly what you would call a "measurer.")

And remember, fruit always "cancels out" sugar, cream, and butter. If you fail to add the strawberries, this cheesecake might be bad for you.

2 cups graham cracker crumbs
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
1/2 cup milk
1/4 cup half & half
4 eggs
1 cup sour cream (I will probably substitute a little yogurt next time)
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1/4 cup Heath bar toffee pieces
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees and grease a 9 inch spring form pan.

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, cream, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth.

Melt chocolate chips and toffee pieces (I did mine in the microwave). Gradually add about 1 cup of the cheesecake mixture and combine.

Pour 1/2 of plain filling into spring form pan. Add a layer of the chocolate mixture. Use a knife or toothpick to swirl. Add remaining plain filling. Top with the rest of the chocolate filling. Again swirl.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 3-4 hours. Chill in refrigerator until serving.


Liza's column The Little Things appears regularly in FOLK.

You can also find other baked recipes HERE.


  1. Looks mighty tasty and impressive, Ms. Turner. I do have a question, though. Would it be feasible to substitute the sour cream with ranch? Just curious. ;-)

  2. LKH,
    Thank you for reading and taking the time to comment! Short answer: No. Long Answer: Everyone knows ranch is best used on peppercorn Sunchips, with Puccini crust, and as dip for Jackie Turner's meatloaf. If you're looking for a substitute, just use that homemade yogurt I know you like to make up on your days off.


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