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. 
This is a great post and I love that you and your sister made these together! You know its a favorite when you can make a recipe from memory! Thanks for participating 🙂
Awesome bars! You and your sister sound like me and my sister, so I loved this post extra for that. Great submission, thanks for participating.
Yum, these look SO good! And fairly easy – I will be making them soon!
Love the story that goes with these 🙂 family recipes are the best!
OH YUM!! Those look so freakign gooooood!!
Those look great!!!!!!!!!! MMmmmmm
I suppose if you were fond of chocolate they would be the best dang thing. I’d like the blonde version of this instead. 🙂
You almost make me wish I had a sister instead of six brothers, almost. 🙂
~ingrid
oh my neighbor makes these and they are SO good! Mmmm I’m wishing I had one right about now, thanks for sharing the recipe!
(also glad you enjoyed the taquitos!)
whoa, a whole pack of caramels? this sounds amazing
Oh.my.gosh! I bet these really are the best dang thing ever! I can’t wait to make these to bring to work!
I wonder if these can be made with a plain chocolate cake mix since I don’t have a german chocolate one on hand.
I would think any chocolate cake mix would work
These are close to the Pioneer Woman’s Knock You Naked Brownies except for the frosting. Thank goodness chocolate and caramel are legal!