1 pkg butter cake mix
(2 tablespoons Hershey’s coco, unsweetened)
(2 teaspoons sugar)
2 8-ounce cream cheese, softened
3 eggs
1 cup ricotta cheese
1/ 3 cup canola oil
1/ 2 cup sugar
3/ 4 cup sour cream
1/ 2 cup heavy cream
1. Oven 350 degrees.
2. Read all the instructions 1st. This is very important
3. Grease a 13 x 9 inch baking pan. Set aside 1 cup of cake mix.
4. In a large bowl , combine remaining cake mix, oil and 1 egg and beat at a low speed until dough forms. Press dough into bottom of greased pan and bake for 12 to 18 minutes, or until slightly golden.
5. In a medium bowl, mix softened cream cheese, ricotta, sugar, 2 eggs, heavy cream and sour cream until well blended and creamy. Reserve 1 1/ 2 cups of creamy mixture. Set aside.
6. Spoon remaining cheese mixture over the baked cake bottom. To the reserved
1 1/ 2 cups of cheese mixture, add the Hershey’s Coco and 2 teaspoons of sugar.
Mix well to blend in the coco. Spoon coco mixture in various spots over the
cheese mixture without the coco touching. With a butter knife, delicately pull the
knife through the coco mixture with back and forth strokes, first vertical and then
horizontal to create the fudge swirl effective. Warning – Do not overdo the
strokes back and forth, otherwise you will lose the design.
7. Bake 35 to 45 minutes. Cool completely and refrigerate until ready to serve. Store leftover cheesecake in the refrigerator.
8. ENJOY – It’s cheesy, fudgie and yummy!
This Fudge Marble Cheesecake recipe is sooo good but oh soooo rich. While I haven’t made this gem in at least 10 years, what’s old will be new again, and makes cooking and baking such a joy for me. I love to create that special something, step away from making it for a few years, then come back and enjoy it all over again!
The last time I prepared this recipe it called for fudge marble cake mix. Well, I didn’t have fudge marble cake mix; I only had the plain vanilla cake mix. Improvisation is my strong suite, so I created my own fudge by adding Hershey’s cocoa and sugar. It worked out beautifully, and this is the way I will prepare it from now on.
This Fudge Marble Cheesecake is something I only prepare when I entertain 6 or more people because it’s a hefty dessert. My guests know nothing goes to waste in my home, so they always anticipate receiving a goody bag at the end of the evening.
Some readers may be under the impression that the recipes on Somebody’s Mom are how my family and I eat all the time. That is an inaccurate impression. As much as I love cooking, I only get more elaborate on the weekends when I entertain and have the time to cook more impressive dishes.
My Monday through Friday menu is much more basic, so it’s not much fun for me to write about (or you to read about) my family’s favorite marinated grilled chicken salad when all I do is marinate boneless chicken breasts in balsamic vinegar all day and then grill them and serve over a salad. This requires no skill and actually no recipe. Or, I could write that we have tuna fish sandwiches, pizza, or sushi on our crazy days, like most busy families.
Behind most busy families, there is a busy mom. And I’m one of them, just Somebody’s Mom!
Somebody's Mom 