Vixon's Illustrious Styles - Raymond Swanland

For LoRA Usage Please Read Details ------->Please avoid using too many LoRA's as that can mess up your image!DO NOT REUPLOAD~ Vixon's recipe for Marbled Cheesecake ~Ingredients:Oreo Cookie Crust1 2/3 cups Oreo cookie crumbs - 20 cookies with centers2 Tbsp salted butter, melted2 Tbsp sugarMarbled Cheesecake3/4 cup semi-sweet or dark chocolate chips1 1/3 cup sugar2 Tbsp cornstarch4, 8 oz. packages full fat cream cheese, room temperature4 large eggs, room temperature2/3 cup sour cream, room temperature1 tsp vanilla extractInstructions:Oreo Cookie CrustPreheat the oven to 350 F. Spray an 8-inch or 9-inch springform pan or cheesecake pan with non-stick baking spray, then place a parchment round on the bottom of the pan.Using a food processor, crush 20 Oreo cookies until they have a fine crumb. If you don't have a food processor, crush them in a Ziplock bag with a rolling pin or wine bottle. Mix in 2 Tbsp melted butter and 2 Tbsp granulated sugar. Pulse or stir until combined.Pour the cookie mixture into the prepared pan. Use the bottom of a measuring cup or a flat-bottomed glass to press down firmly and create a compact, even crust. The crust should cover the bottom of the pan and reach about halfway up the sides of the pan.Bake for 12-14 minutes, then remove from the oven. Place the pan on a wire rack to cool. Keep the oven on but lower the temperature to 300 F and place a baking tray filled with about 1 inch of water on the bottom rack.Marbled CheesecakeWhile the cookie crust bakes and cools, make the cheesecake filling.Start by melting 3/4 cup of semi-sweet or dark chocolate chips in the microwave in 15 second intervals, stirring between each, or using a double boiler. Set aside to cool.In a separate, small bowl, whisk together 1 1/3 cup of sugar and 2 Tbsp of cornstarch. This helps prevent the cornstarch from clumping.In a large mixing bowl or the bowl of a stand mixer fit with a paddle attachment, beat 4, 8 oz. packages of room temperature cream cheese and the sugar / cornstarch mixture on a low speed until the mixture is completely smooth. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly combined.Crack 4 eggs in a bowl and whisk them together. Gradually mix the eggs into the cheesecake batter in a few installments while mixing on a low speed. Then mix in 2/3 cup sour cream and 1 tsp vanilla extract until just combined.Scoop 2 cups (420g) of batter into a separate bowl and add in the melted and cooled chocolate to transform some of the vanilla cheesecake batter into chocolate cheesecake batter. The chocolate should still be in a liquid form, but not hot to the touch. Fold it into the batter with a rubber spatula until combined.Alternate scoops of chocolate and vanilla cheesecake batter into the prepared pan. You will have more vanilla batter than chocolate batter, so add one scoop of chocolate batter for every 2 scoops of vanilla batter. Use a butter knife or offset spatula to swirl the batter together and create a marbled pattern. NOTE: If you use an 8-inch pan, it will be filled close to the top of the pan! But don't worry, cheesecakes don't really rise as they bake, so it shouldn't overflow in the oven.Double check that the oven temperature has been lowered to 300 F, then place the cheesecake pan on a large cookie sheet and bake the cheesecake for 15 minutes.Without opening the oven door, reduce the oven temperature to 225 F and bake for an additional 2 hours. It sounds crazy, but low and slow is the best way to bake up a perfect, crack-free cheesecake that doesn't sink.Once the cheesecake is done baking, turn the oven off and let the cheesecake sit in the oven for 1 hour without opening the door.After 1 hour of cooling in the oven, crack the oven door open with a wooden spoon and let the cheesecake cool in the oven for another hour.Next, remove the cheesecake from the oven and let it continue to cool at room temperature for 2 hours. Once it reaches room temperature, cover the top of the cheesecake with plastic wrap and refrigerate the cheesecake for an additional 3-4 hours or overnight (preferred). Store the cheesecake in the fridge until you're ready to serve it.When you're ready to enjoy this marbled cheesecake, remove it from the fridge and carefully release it from the pan.Top the cheesecake with whipped cream swirls and chocolate shavings, then use a sharp, warm knife to cut into the chilled cheesecake. Clean the knife after each cut to get perfect slices. Leftover cheesecake can be kept in the fridge for up to a week in an airtight container.