Marbled Cheesecake, also known as…
… not everything I make turns out as expected. Or looking good for that matter…
A lot of people ask if I ever make things that don’t turn out right. This is a prime example of the fact that it does happen to everyone. I decided to make cheesecake for our monthly cooking club. The theme this month was indulgent foods and I immediately thought of the cheesecake pictures in Baking from My home to Yours. Dorie’s cheesecake looks absolutely perfect. I’ve never made a cheesecake before. I made the Daring Baker’s Cheesecake pops last year, but it didn’t have a crust… When I was getting everything together, I realized I don’t have a pan big enough to make a water bath for my 9″ springform pan. After some research online, I decided to put a pan with hot water on the bottom rack below the cheesecake.
I opted to make the marbled variation of the cheesecake with a chocolate graham cracker crust. I think I used more than 1/3 of the batter in the chocolate because it didn’t look very marbled. I should have taken a picture of it before I baked it to show the marbled top…
After the hour and a half, I pulled the cheesecake out a tad just to stick a knife in it to see if it was done. It had risen up but didn’t look done so I put it back in for 15 more minutes. When I checked it at that point, some of the edge had fallen over the pan. I turned the oven off and propped the oven open with a wooden spoon for an hour. When that timer went off, I found my hideous looking cheesecake. Not only had a good amount flowed overboard, the cheesecake was cracked, and sunken in. Not my best showing… BUT, it does taste like a delicious cheesecake, so I guess that’s all that matters.
If anyone has any advice on how to prevent this next time, I’d greatly appreciate it.
To see the entire recipe, check out the Tuesday’s with Dorie member who chose the recipe for the group, Anne of AnneStrawberry. Be sure to see how all the TWD members did (also check out what Dorie herself says about the cheesecake). The recipe says you can use 1 1/3 cup sour cream or heavy cream or a combination of the two. I used 2/3 cup sour cream and 2/3 cup heavy cream.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love, love, love how serious your distinction is between chewy puffy vs. chewy thin vs. crispy thin cookies. It makes me smile.
Like I said, I’m weird about cookies 🙂
I love molasses and chocolate chip cookies. Great idea to put them together. I like chewy thin cookies.
I don’t like flat cookies, either! i like fat, soft ones! (TWSS)
If f anyone is entitled to be weird abotu cookies it is you. these look yummy, I’m all about flat and chewy!
One of my co-workers makes a ginger chocolate chip cookie that I was surprised to find I liked. These seem like they’d be similar.
sometimes responses from friends and family is all you need! there’s always the next batch for you to love 🙂
Hmmm so I love chocolate chip cookies…and my husband LOVES molasses cookies…I wonder if this is our perfect compromise…
Great recipe!
These look and sound amazing–I’ll have to try these 🙂
These look great. It’s hard to find a good Molasses Cookie.
I love these cookies because I am the worst person at remembering to take butter out to soften and with these I don’t have to worry about that. I made my first batch with milk chocolate chips and my second with butterscotch chips (since my FIL can’t have chocolate) and they were both wonderful. The 8 year old finds them too tangy – so more for me 🙂
Best. Cookies. Ever. Making them for a 2nd time today and mailing half to my friend in Colorado who desperately needs a pick me up 🙂