Chocolate Marbled Cheesecake
Indulge in pure decadence with this stunning Chocolate Marbled Cheesecake, a flawless fusion of creamy cheesecake and rich swirls of dark chocolate. Featuring a crisp graham cracker crust as the base, this dessert effortlessly balances texture and flavor. The silky-smooth cream cheese filling is elevated by the delicate marbling of melted dark chocolate, creating an irresistible visual and taste experience. Perfectly baked to retain a slightly jiggly center, this recipe includes pro tips like resting the cheesecake in the oven and chilling it overnight for the ultimate creamy consistency. Whether for special occasions or a personal treat, this easy-to-follow recipe promises a show-stopping dessert that will leave everyone asking for seconds. Keywords: Chocolate Marbled Cheesecake, creamy cheesecake recipe, marbled chocolate dessert, graham cracker crust, easy cheesecake recipe.
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Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 50 grams granulated sugar
- 680 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 2 teaspoons vanilla extract
- 3 large eggs
- 120 grams sour cream
- 100 grams dark chocolate, melted and slightly cooled
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Step 2
In a medium bowl, combine the graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Mix until the crumbs are evenly coated and press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
Step 3
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar together with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 4
Add the vanilla extract and mix until incorporated.
Step 5
Beat in the eggs one at a time, ensuring each egg is fully blended before adding the next.
Step 6
Mix in the sour cream until the filling is smooth and creamy.
Step 7
Pour 3/4 of the cheesecake batter into the prepared crust, spreading it out evenly.
Step 8
Drizzle the melted dark chocolate over the remaining 1/4 of the batter and gently fold it in to create a marbled effect. Do not overmix; you want streaks of chocolate throughout the batter.
Step 9
Gently spoon the chocolate-marble batter over the plain cheesecake batter in the pan and use a knife to swirl the two batters together for a marbled look.
Step 10
Place the pan on the middle rack of the preheated oven. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Step 11
Turn off the oven and let the cheesecake rest inside with the door slightly ajar for 1 hour.
Step 12
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to fully set.
Step 13
Before serving, carefully remove the cheesecake from the springform pan. Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Enjoy!
Nutrition Facts
| Serving size | (1593.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5865.3 |
| Total Fat 396.2g | 0% |
| Saturated Fat 231.6g | 0% |
| Cholesterol 1556.4mg | 0% |
| Sodium 3730.2mg | 0% |
| Total Carbohydrate 515.1g | 0% |
| Dietary Fiber 12g | 0% |
| Total Sugars 356.9g | |
| Protein 85.2g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1100.8mg | 0% |
| Iron 24.2mg | 0% |
| Potassium 1786.0mg | 0% |
Source of Calories