This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Marbled Cheesecake, serving 16, was a bit of an epic undertaking but of course, I minified this!
I used my 4-inch mini springform pans (<<< affiliate link but these are SO USEFUL!) and made half the base recipe and (based on the amount of cream cheese I had in my fridge needing to be used up) about 2/5 of the filling recipe. Sounds complicated but with a scale and a calculator, this is very do-able.
This ended up being the perfect amount of filling for 3 mini cheesecakes but definitely not enough base, if you like/ are expecting the base to come up the sides of the pan. As you can see here, my base was literally just that – a base – might have worked for 2 mini cheesecakes but that would have been 4 (reasonable!) servings. I’m not sure how double the amount could have covered the base and sides of a 9-inch springform pan.
Luckily my springform pans were well buttered and released the cakes easily after they had rested in the fridge for a few hours (I only left them in 4 hours, not the 6 the recipe called for, because of timing – note to self: read the entire recipe before starting!).
My cheesecake swirls were harder to make pretty with the smaller pans but I think I did ok. The chocolate/ coffee swirl batter was nowhere near as dark as Dorie’s photo (in the book, it’s almost black) – again, not sure where I went wrong because I weighed all the ingredients meticulously down to the “1/3 of the batter” that was mixed with the chocolate. In any case – it didn’t matter because this was DELICIOUS!
SO SO GOOD!
I was happy that
- The cheesecakes didn’t crack on top (I did use a water bath though sometimes smaller cheesecakes don’t need one – baked for 40 minutes, turned the oven off and left in there for an hour before cooling and chilling)
- The cheesecake didn’t stick to the sides OR the bottom of the pans
So all in all, this was a winner. I often shy away from baked cheesecakes but this reminded me that they are actually very easy. I’ll remember this one!
Get the recipe for Marbled Cheesecake on p 139 of Baking with Dorie.
Buy Baking with Dorie and join us baking through the book!
Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.
Then join us over on Tuesdays with Dorie and bake your way through the book!
_________
Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from Blackwell’s and Bookshop.org. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
_________
Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
_________
Buy my books! In the French kitchen with kids and French Food for Everyone: le goûter (after school snacks), le dîner (dinner) and le petit déjeuner (breakfast) are out now!
Click here for details and how to order!
Indeed, I’m not sure “went wrong” can be applied to such a delicious classic cheesecake. 🙂
I actually liked the base just as a base; did not miss it coming up the sides at all.
Oh I meant “went wrong” with the chocolate swirl bit – why mine was more like mousse and not a darker colour. It was fabulous, whatever the colour though!
They look lovely. I made a quarter of the recipe, which resulted in enough filling for 2 4″ pans, but only enough crust for one.
a baker’s most important tool is her calculator 😂 i thought the same with the color of my choco batter…
Right… I love the look of this and can virtually taste it. So, you can make me one in July, Mardi.
You got it! I’ll teach you!
I suspect some food stylist “magic” with the book photo. 🙂 My chocolate mix was also paler. Mini was the way to go with this one, even with all the math.
Hmmm, you may be right!
Good job on always doing the math! I need to get some smaller pans 🙂
Your marbling looks wonderful! Congratulations on the math adventure times two (base and batter).
I love the swirl in your cheesecake – so pretty. I liked this one.