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. 
These look and sounds great! Also thanks for the link to the cupcake carrier! I’ve been wanting to buy one for awhile now but didn’t like that Wilton’s only held 12.
Those paper cupcake liners are so pretty! I keep seeing recipes from that book and I really want to get myself a copy!
Do you think you could add a few extra ounces of chocolate to the frosting without messing up the texture?
I just posted cupcakes from that book today too! And I also have the Wilton cupcake carrier. Not to thrilled with it either, but I got it because I needed something to carry a huge sheet cake in. I would love a double decker.
Your cupcakes look great, as always! I need to work on my frosting skills. (Hence the reason I posted a recipe that could be frosted in a “rustic” style!)
Jessica – Definitely check out that carrier. Not sure if you guys have a Container Store, but I think BB&B carries it now too.
Cate – I’m not sure if more chocolate would ruin the texture… Possibly. I was underwhelmed when I tasted the frosting by itself, but when it was on the cupcake, it was really good. The subtle flavor paired really well with this cupcake. I just really prefer my chocolate frosting to be really chocolatey!
Erin – Thanks! I’m always try to improve my skills. This was the first time I’ve tried the rosette. I usually pipe from the outside in.
Yay, for packages in the mail and new kitchens!
I like how you frosted the cupcakes, very pretty. I haven’t made SMBC yet but I’m gonna soon. Sounds good!
Happy Friday!
~ingrid
I need that cupcake carrier!! Thanks for the link to it!! Ive been on the out look for a great one for a while!
These are great cupcakes! Well done!!
These look awesome! What icing tip did you use, if you don’t mind me asking?
I used my trusty old 1M tip for the frosting.
Awesome, thank you!
The frosting is so delicate looking. Just the way Martha Stewart would like it.
love the recioes and will definately try them but as i live in the uk please could you give me imperial measures rather than cupa and sticks thanks:)
Fiona
when I make chocolate SMBC I actually use cocoa powder. I think it gives it a stronger chocolate flavor without messing with the texture. Maybe you could try adding some cocoa powder if the melted chocolate doesn’t taste bold enough.
also, I saw those snap n’ stack cupcake carriers at my local Meijer and bought 2. they weren’t cheap so as I was driving home I was deciding if I was going to regret spending nearly $50 on the 2 of them, but I couldn’t be happier with them. they’re come in *so* handy.