Cheesecake

In: People

Submitted By Kimberlee
Words 307
Pages 2
Best Cheesecake Ever
Because this creamy cheesecake doesn't require baking, it will consistently turn out delicious and beautiful, with no cracks.
This recipe makes 10 servings
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To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate". * * * or revert to original portions
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No-Bake Chocolate Marble Cheesecake Pie
Photography by Matthew Kimura Nutritional Info | Per each of 10 servings: about | - | cal | 482 | pro | 7 g | total fat | 43 g | sat. fat | 26 g | carb | 24 g | fibre | 3 g | chol | 110 mg | sodium | 299 mg | % RDI: | - | calcium | 9 | iron | 15 | vit A | 35 | folate | 8 |

Ingredients
1-1/2 cups (375 mL) chocolate wafer crumbs
1/3 cup (75 mL) butter, melted
3/4 cup (175 mL) whipping cream
1 oz (28 g) bittersweet chocolate, finely chopped
Filling:
4 oz (113 g) bittersweet chocolate, finely chopped
3/4 cup (175 mL) whipping cream
12 oz (340 g) cream cheese, softened
1/3 cup (75 mL) sweetened condensed milk
1 tsp (5 mL) vanilla
Preparation:
In bowl, stir crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.
Filling: Place chocolate in heatproof bowl. In small saucepan, heat half of the cream just until boiling; pour over chocolate, whisking until melted. Let cool slightly.
In separate bowl, beat cream cheese, remaining cream, condensed milk and vanilla until smooth; spoon randomly into prepared crust. Pour chocolate mixture into gaps. With tip of knife, swirl mixtures together roughly. Tap on counter to smooth top. Cover and refrigerate until firm, 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
In bowl, whip cream. Using piping bag or spoon, pipe…...

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