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. 
Oh these look so yummy! Love the crackly looking top.
They look soooo good! Thanks for the tip about the sweetness factor…I love having a little bite of something completely decadent!
AH…these look heavenly….mmm…thanks for sharing! 🙂
Wow, those look great! I love those
I’m not sure it is possible to be “too sweet” but these look very good!
These looks so good! Can’t wait to try!
I’m not crazy about marshmallows, but these brownies look amazing!!
“nice and thick”… wow, you aren’t kidding. that was a bold move switching the pan though. glad it worked out in the end.
MMMMMMM those sound awesome!!
oh my word! those look delicious!
I can’t stop looking at your picture. I think that means I need to make these brownies. I’m not sure if I should thank you for shake my fist at you 😛
Blaspemy!! Nothing is TOO sweet 🙂
I love these! Might give em a go when a occasion comes up 😀
This comment has been removed by the author.
These look awesome! I would love to have one of these sitting in my kitchen right now 🙂
These look AMAZING! I feel like I need to go to the gym just looking at them. 🙂
These look delicious! I love anything with marshmallows!
I wish I could reach through the computer and grab these! They look awesome!!
I make something similar but cheat and use a boxed brownie mix. The frosting I use doesn’t have marshmallows in it which helps with the sweet factor.
That’s a great idea baking these in a smaller pan. I would prefer the brownie part a bit thicker.
~ingrid
Um…I guess I didn’t let my icing cool enough and it melted the marshmallow completely…it looked like Mt. Vesuvius erupted on my counter ha ha! I wish I could post a picture! They still tasted yummy though =)
I made these, but the chocolate topping turned out not great, not dissolved and gritty. – I think you mean “icing sugar” don’t you, when you say sugar for the frosting?
beantownbaker — April 18th, 2013 @ 11:28 am
I used granulated sugar for the frosting. When it is cooking on the stove, it should completely dissolve the sugar.