Nicole+Householder

Recipe:Marbled Cheesecake My name is Nicole Householder, I am a 10th grade at Mohawk High school. One of my favorite hobbies is cooking and baking. I choose this recipe because I like cheesecake and I would like to have more experience in knowing how to make them. Marbled Cheesecake My name is Nicole Householder, I am a 10th grade at Mohawk High school. One of my favorite hobbies is cooking and baking. I choose this recipe because I like cheesecake and I would like to have more experience in knowing how to make them. How to make this recipe: =**1 cup of reduced fat chocolate wafer crumbs ( 35 wafers )**= =2 Tablespoons of melted Margarine = =**3 Packages ( 8 Ounces each ) of softened Light Cream Cheese** = =1-1/4 Cups Sugar= =**1 Tablespoon of All-Purpose Flour**= =Egg substitute equivalent to 2 eggs= =1 Cup ( 8 Ounces ) Light Sour Cream= =**2 Teaspoons Vanilla extract**= =2 Squares ( 1 Ounce each ) Semisweet Chocolate, melted and cooled= =**Fresh Rasberries and Chocolate curls ( Optional )**=

=**Equipment Used:**= 9- inch springform pan Small and mediummixing bowls Electric Mixer Wire Cooling Rack Knife
 * Combine wafer crumbs and margarine. Press on the bottom of. Greased 9-inch springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add flour ang beat well. Beat in egg substitute, sour cream and vanilla just until blended. Remove 1-1/2 cups batter to a small bowl; stir in chocolate until well blended. Pour half of remaining plain batter over crust. Top with half of chocolate batter; repeat layers. Cut through batter with a knife to swirl the chocolate. Bake at 325 degrees for 55-60 minutes or batter enter is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 4 hours or overnight. ( Top of cheesecake will crack ) Remove sides of pan. Garnish with raspberries and chocolate curls if desired. Yield: 12 servings**
 * Nutritional Analysis: One serving( without garnish ) equals 321 calories, 404 mg sodium, 28 mg cholesterol, 42 mg carbohydrate, 10 gm protein, 12 gm fat, 1 gm fiber. Diabetic exchanges: 3 starch, 2 fat.**

=**Time Schedule:**=
 * 9:27-9:40 : Wash my hands and grease my 9- inch pan. Prepare my mixing bowls to be used for my dry and wet ingredients. Measure my ingredients for when I need to use them. Start to press the crust onto the 9- inch pan.**
 * 9:40-9-50 : Begin to melt chocostove in a double broiler. In a mixing bowl, beat my cream cheese and sugar and sugar until smooth. Add the flour and beat it in very well. Then add the egg substitute, sour cream, and vanilla to you' re mixture and beat until smooth.**
 * 9-50-9-55 : Remove 1-1/2 cups batter to a small bowl and stir in chocolate.**
 * 9-55-10:00 : Pour and layer plain and chocolate batter over the crust. Put in the oven to bake at 350 degrees for 55-60 minutes.**
 * 10-00-10:13 : Clean up and wash dishes.**

=**Reflection:**=
 * I really like this recipe and I would deffinitly make it again. The differnt layers of the cheese cake really make it attractive. When you are making this recipe, always be sure to soften the cream cheese before blending with the mixer. This is a very simple and fast recipe and it would be good to serve with any occasion. I would deffinitly recommend making this recipe.**