GMA Recipe: Chocolate Swirl Cheesecake

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Chocolate Swirl Cheesecake
From chef and author Emeril Lagasse
February 12, 2004

Make your loved ones smile with this special cake from Emeril Lagasse on Good Morning America.

Ingredients

1/2 cup plus 2 tablespoons chocolate cookie crumbs

1/2 cup plus 2 tablespoons graham cracker crumbs

4 tablespoons melted butter

1 cup plus 1 tablespoon sugar

6 ounces semi-sweet chocolate, chopped (about 1 cup)

1/4 cup heavy cream

2 tablespoons Grand Marnier or other orange-flavored liqueur or brandy

24 ounces cream cheese, softened

1/2 cup sour cream

4 large eggs

Sweetened Whipped Cream, optional accompaniment

Fresh berries, optional accompaniment

Directions

1. Preheat the oven to 350° F.

2. In a bowl, combine the cookie crumbs, butter, and 1 tablespoon of the sugar. Mix well and press into the bottom and slightly up the sides of a 10-inch springform pan. Bake until the crust is set, 10 to 13 minutes. Let cool completely on a wire rack.

3. In the top of a double boiler or in a bowl set over a pot of barely simmering water, melt the chocolate with the cream and 1 tablespoon of the Grand Marnier, stirring occasionally. Let cool slightly.

4. In a large bowl fitted with an electric mixer, whip the cream cheese. Add the remaining cup sugar, the sour cream, and remaining 1 tablespoon Grand Marnier, and beat until well blended. Add the eggs one at a time, beating well after the addition of each and scraping down the sides of the bowl.

5. Place one-third of the batter in a medium bowl and fold in the chocolate mixture, mixing until smooth.

6. Pour half of the remaining plain batter into the crust and top with half of the chocolate mixture, dropping by spoonfuls. Using a thin knife, swirl the two mixtures together. Top with the remaining plain batter and then the chocolate batter, and swirl again with a knife to create a marbleized effect. Bake until the cheesecake is set, but still slightly loose in the center, 50 to 55 minutes.

7. Cool on a wire rack for 1 hour. Run a thin, sharp knife around the edge of the cheesecake and remove the rim. Cover tightly with plastic wrap and refrigerate overnight before serving.

8. To serve, slice with a long, thin knife dipped in hot water and wiped clean between slices. Serve with sweetened whipped cream and fresh berries, as desired.

Yield: Makes one 10-inch cheesecake, about 12 servings

Recipe courtesy of Chef Emeril Lagasse, copyright Feb. 2004.