No-Bake Chocolate Marble Cheesecake Pie
Because this creamy cheesecake doesn't require baking, it will consistently turn out delicious and beautiful, with no cracks.
Servings: 8 to 10
Ingredients:
Photography by Yvonne Duivenvoorden
| 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% |
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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 (30 g) bittersweet chocolate, finely chopped
Filling:
4 oz (125 g) bittersweet chocolate, finely chopped
3/4 cup (175 mL) whipping cream
12 oz (375 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 into rosettes on pie. Sprinkle chopped chocolate over cream.
Additional Information
Source
Canadian Living Magazine January 2004
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