A few days ago Bryn mentioned a cheesecake and Pinot Grigio pairing.
What she failed to mention is that it was I who suggested the Pinot Grigio as a potential pairing with the cheesecake.
Having tasted several of the wines earlier in the evening, I knew upon the first taste of the cheesecake that we would have a winning combination. Since the last of the Pinot was already in my glass I had to take it over to Bryn and tell her to taste the combination.
Somehow that experience developed into a crazy article about cheesecake and the Olympics. Hmm. Maybe the holiday stress is started to get to her. 
Anyway, I thought this might be a good opportunity to share the recipe for the cheesecake. After all, I am the cheesecake master in our house!
| Chocolate Marble Cheesecake 1 package of basic brownie mix (8 or 10 ounces) 2 8-ounce packages of cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla extract 2 eggs 1 cup semisweet chocolate chips, melted Lightly grease the bottom of a 9-inch springform pan. Prepare the brownie mix as recommended on the package. Then spread the batter into the springform pan. Bake for only 15 minutes at 350°F even if the package says you need more time. While the brownie bottom is baking, combine the cream cheese, sugar, and vanilla extract until smooth. Then add one egg at a time, blending well after each. Pour the cheese batter over the baked brownie layer. Melt the chocolate chips in the microwave, stirring often until smooth. Using a spoon glop the the chocolate into 5 or 6 areas on the surface of the cream cheese layer. Now use a knife to cut through the batter to obtain a swirled effect. Bake at 350°F for 35 minutes until center is firm but still jiggles. Immediately loosen the cheesecake from the rim of the pan. Cool before completely removing rim. Cut a slice for yourself and enjoy! |
And, if you want to try something great, open a bottle of Pinot Grigio and sip along while you eat.
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