My son, Michael, turns 14 years old today! His birthday cake request is for cheesecake. He has good taste! I have decided to forgo the cheesecake in a box route and instead am going to make a real, baked from scratch, Chocolate Swirl-top Cheesecake! Woo Hoo! I’ve had this recipe for a long time but I don’t recall ever having made it. It is a bit intimidating but I am going to tackle it today for Michael; one step at a time…
1. Mix up a graham cracker crumb crust
and press it into a spring form pan. So far so good.
2. Blend the cream cheese and sugar. Yum!
3. Separate the eggs. A little tedious but do-able.
4. Add the egg yolks to the cheese mixture, one yolk at a time.
One yolk at a time?
Yikes, those last two yolks went in together. Oh, well no one will ever know!
5. Whip up the egg whites until they are stiff, but not dry and pour on top of the cheese mixture. It’s a good thing that I started with a big bowl!
6. Whip up the whipping cream and also pour on top of the cheese mixture.
7. Fold all together carefully.
It is about this time I am realizing that none of these steps are so terribly hard, it’s just that there are so many steps!!
8. Spoon 1/3 of the cheese mixture into the graham cracker crust. Drizzle in some melted chocolate and swirl with the tip of a knife.
9. & 10. Repeat step 8 two more times.
11. Bake in a slow oven for 1 hour 5 minutes. That’s about how long it took me to clean up all the pans, bowl, mixer, blender, spoons, cups, and counter tops!
12. After baking, turn the oven off and let set for another 1 hour and 5 minutes.
Finally, Viola! Chocolate Swirl-top Cheesecake! Did I mention that it is low calorie and fat free? NO? That’s because it is loaded with calories and fat!!
That’s OK, you only turn 14 once.
Happy Birthday, Michael; love you!