The marbled effect in this Americana-inspired dessert is easier to achieve than it looks — all it takes is alternating scoops of colored cheesecake batter, and then a simple wooden skewer does the rest.
| Level: | Easy |
| Total: | 11 hr 45 min |
| Active: | 35 min |
| Yield: | 12 servings |
Ingredients
- 2 cups graham cracker crumbs (from about 18 whole crackers)
- 1 stick (8 tablespoons) unsalted butter, melted
- 2 tablespoons sugar
- Pinch fine salt
- Three 11.5-ounce containers whipped cream cheese
- 1 1/4 cups sugar
- One 16-ounce container sour cream, at room temperature
- 1 cup heavy cream
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Juice of 1/2 lemon
- 1 teaspoon red gel food coloring (or to desired color)
- 1/2 teaspoon blue gel food coloring (or to desired color)
Instructions
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Toss together the graham cracker crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of pan up with a large piece of foil and put in a large roasting pan.
- For the filling: Beat together the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream, and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs, by hand, 1 at time. Mix in the vanilla and lemon juice, by hand, until just combined. (Take care not to overmix, or the cheesecake will turn into a soufflé!).
- Ladle out 2 cups of cheesecake batter and divide between 2 bowls. Color 1 bowl with red food coloring and 1 with blue food coloring. Leave the remaining batter white.
- Use an ice cream scoop or large spoon, and drop scoopfuls of the batter onto the crust, alternating between the different colors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan, in 4 swipes, to marble the colors for a tie dye effect. Transfer the springform pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Unmold the cheesecake and transfer to a serving plate or cake stand.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 654 |
| Total Fat | 54 g |
| Saturated Fat | 31 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 0 g |
| Sugar | 29 g |
| Protein | 9 g |
| Cholesterol | 209 mg |
| Sodium | 373 mg |
Reviews
Delicious. Followed it exactly except for the sugar in the crust. Instead of white sugar I used 1/4 cup lightly packed brown sugar. My family raved about it!
The cheesecake was very good. My marbling was not as pronounced but still looked good. I added a mixed berry drizzle on top for added flavor with fresh raspberries and blueberries. It was a big hit.
The cheesecake was delicious! The only thing was that the “marble” effect turned out different for me but other than that, a great dessert choice for the fourth!
Can I use low-fat cream cheese and sour cream?
Mine came great. New 7/4 tradition!
I made it but its pink, white and green! Lol
Easy & clever
Looks yummy!!!
YUCK! This could have at least been a recipe for a Strawberry, Vanilla and Blueberry layered cheesecake! All that die looks and is disgusting. Absolutely NOT recommended.