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For base: 2 cups
2 to 3 tbsp melted
For filling: 1 1/2 cups
1/3 cup powdered
50 g dark chocolate, melted
1 1/2 tbsp flour
1/2 tsp vanilla
How to Make Marbled cheesecake
For base: Line the base of a loose bottom tin or spring form of tin (eight inches) with aluminium foil.
Grease the foil and the tin.
Crush the corn flakes and mix with butter. Spread it at the base of the tin and bake in moderate oven (170 degrees Centigrade) for 10 minutes.
Remove the tin from the oven and increase oven temperature to very hot (230 degrees Centigrade).
For filling: Beat cream cheese with the sugar, vanilla and flour. Beat the eggs, one at a time.
Divide the mixture into two parts. Add chocolate to one part.
Pour alternate layers of white and chocolate mixture over the base and swirl with a fork.
Bake in very hot oven for seven minutes.
Reduce temperature to very cool (120 degrees Centigrade).
Bake for 30 minutes or till just set. Leave in the oven for 10 minutes.
Cool and chill. Remove from the mould just before serving.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.