Hi, I’m Becky! I blog over at Becky’s Recipes. As my first recipe post here on Mother’s Niche, I decided to start with my personal niche: Cheesecake. To know me, is to know that I love cheesecake. I’m quite obsessed, you could say. One myth I want to nip in the bud is that cheesecake is hard to make. It’s not! In fact, my kids often love to help me make it!
In my posts, I will include at least one step in which kids can help. I definitely think it’s important to include your kids in the kitchen! What a great way for them to learn and develop the skills they will need in the future.
For this cheesecake, I first made the crust and batter. After I dropped spoonfuls of the chocolate batter onto the cheesecake, my son took a butter knife, and started swirling it all around. He was so excited to make his own design! You really can’t go wrong in this step.
Chocolate Swirl Cheesecake
- 1 package graham crackers (about 8 crackers)
- 1/3 cup sugar
- 1/3 cup butter, melted
- 32 oz. cream cheese, softened
- 1 1/4 cup plus 2 Tbsp. sugar
- 4 large eggs, at room temperature
- 2 Tbsp. flour
- 2 tsp. vanilla
- 1 Tbsp. lemon juice
- 2 Tbsp. whipping cream
- 3 oz. semi-sweet chocolate, melted
Pre-heat oven to 350. Take two ramekins or small baking dishes and fill with water. Place on either side of oven. In food processor, or by hand, grind graham crackers until fine. Place in greased 9″ spring-form pan. Add 1/3 cup sugar and melted butter. Stir until combined and press crust into pan starting with the bottom, and moving up on the sides. In large mixer, mix cream cheese until smooth. Add sugar and mix. Add eggs one at a time until combined. Add flour, vanilla, lemon juice and whipping cream. Mix until smooth. Reserve 1/4 of batter in separate bowl and set aside. Pour remaining batter in pan. Add melted chocolate to the reserved batter and stir until smooth. Drop spoonfuls of chocolate batter all over cheesecake. Marble with knife. Bake for 45-50 minutes. The cheesecake is done when it barely jiggles in the center. Place damp towel over cheesecake and let sit on counter for an hour. Refrigerate overnight or for several hours. Enjoy!