No-Bake Chocolate Marble Cheesecake Pie
No-Bake Chocolate Marble Cheesecake Pie
Photography by Matthew Kimura
This recipe makes 10 servings
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 |
- Portion size: 8 to 10
Because this creamy cheesecake doesn't require baking, it will consistently turn out delicious and beautiful, with no cracks.
Ingredients
- 1-1/2 cups 1-1/2cupschocolate wafer crumbs
- 1/3 cup 1/3cupbutter, melted
- 3/4 cup 3/4cupwhipping cream
- 1 oz 1ozbittersweet chocolate, finely chopped Filling:
- 4 oz 4ozbittersweet chocolate, finely chopped
- 3/4 cup 3/4cupwhipping cream
- 12 oz 12ozcream cheese, softened
- 1/3 cup 1/3cupsweetened condensed milk
- 1 tsp 1tspvanilla
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 into rosettes on pie. Sprinkle chopped chocolate over cream.
Source : Canadian Living Magazine January 2004
