Marble Cheesecake

Foremost, I must admit that I'm a sweet tooth; therefore I love eating sweets, from pastries, to chocolates, cakes, candies, pies, and other sweets in between. But this already said, I'm afraid that I'm not a great cook or baker or chef. I rely mostly on eating commercialized sweets or those being home-made by my mom. And even if I do know how to make these delicious treats, I'm so sorry to inform you that I couldn't give you any recipes because this isn't advised here in mylot community. In fact, it's even prohibited. Anyway, I sincerely hope that you'll be able to figure out how to bake this marble cheesecake you mentioned here; one way or the other. I myself am planning to learn how to bake, in time for our daughter's 7th birthday. At present, she's already 3 years old and she's about to start schooling this year, hopefully. But I guess I should first come up with a substantial fund for purchasing kitchenware and kitchen utensils. If I become successful in this field eventually, I am planning to turn this fascination into a business venture which I would share with my own family, particularly with our daughter and future grandchildren.

Chocolate Almond Marble Cheesecake INGREDIENTS * 3 cups chocolate cookie crumbs * 1/2 cup finely chopped almonds * 1/4 cup white sugar * 1/2 cup butter, melted * * 3 (1 ounce) squares bittersweet chocolate * 2 (8 ounce) packages cream cheese, softened * 1 cup white sugar * 3 eggs * 1 teaspoon almond extract * 1 (16 ounce) container sour cream, room temperature 1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan. 2. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. 3. In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect. 4. Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight. my sister sent me this one from allrecipes.com

It is funny, as much as I like cream cheese I really do not like cheesecake all that much. Here is a recipe for a super easy marbled cheesecake. CHOCOLATE MARBLE CHEESECAKE CRUST: 1 pkg. Duncan Hines devil's food cake mix 1/2 c. Crisco oil FILLING: 3 (8 oz.) pkgs. cream cheese, softened 3/4 c. sugar 1/2 tsp. almond extract 3 eggs 1 (1 oz.) sq. unsweetened chocolate, melted Preheat oven 350 degrees. Grease 9 inch spring-form pan. For Crust: Combine cake mix and oil in large bowl. Stir until well blended. Press mixture into bottom of pan. Bake at 350 degrees for 22 minutes. Remove from oven. Increase oven temperature to 450 degrees. For Filling: Combine cream cheese, sugar, and almond extract in large bowl. Beat at medium speed until blended. Add eggs, one at a time, beating well after each addition. Remove 1 cup filling; add melted chocolate. Spoon plain filling into warm crust. Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marble. Bake at 450 degrees for 7 minutes. Reduce oven temperature to 250 degrees. Continue baking 30 minutes or until cheesecake is set. Loosen cake edge from pan. Cool before removing from pan. Refrigerate.