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Marbled Bittersweet Chocolate-Coffee Cheesecake

Marbled Bittersweet Chocolate-Coffee Cheesecake
Marbled Bittersweet Chocolate-Coffee Cheesecake requires about 45 minutes from start to finish. This vegetarian recipe serves 12. One portion of this dish contains roughly 16g of protein, 52g of fat, and a total of 927 calories. Head to the store and pick up vanillan extract, butter, sugar, and a few other things to make it today.

Instructions

1
Stir together cookie crumbs and butter; press firmly into bottom of a 10" springform pan.
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Cookie CrumbsCookie Crumbs
ButterButter
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Springform PanSpringform Pan
2
Bake at 325 for 12 minutes. Cool on a wire rack.
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Wire RackWire Rack
OvenOven
3
Meanwhile, beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
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Cream CheeseCream Cheese
SugarSugar
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Hand MixerHand Mixer
4
Add eggs, 1 at a time, beating until blended after each addition. Stir coffee, liqueur, and vanilla into batter.
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LiqueurLiqueur
VanillaVanilla
CoffeeCoffee
EggEgg
5
Reserve 2 1/2 cups batter; pour remaining batter into crust.
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CrustCrust
6
Stir melted chocolate into reserved batter. Spoon dollops of chocolate batter over coffee batter. Swirl batter gently with a knife.
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ChocolateChocolate
CoffeeCoffee
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KnifeKnife
7
Place springform pan in a large round shallow pan, and add hot water to shallow pan to a depth of 2".
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WaterWater
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Springform PanSpringform Pan
8
Bake at 325 for 55 minutes or until cheesecake is almost set. Turn off oven, and let cheesecake stand in closed oven 30 minutes.
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OvenOven
9
Remove from oven; gently run a knife around edges to loosen sides. Cool on a wire rack; cover and chill 8 hours.
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Wire RackWire Rack
KnifeKnife
OvenOven
DifficultyHard
Ready In45 m.
Servings12
Health Score2
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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