Marbled Chocolate Cheesecake
Indulge in the decadence of a Marbled Chocolate Cheesecake, a show-stopping dessert that beautifully blends creamy vanilla cheesecake with rich swirls of dark chocolate. Built on a buttery graham cracker crust, this visually stunning cheesecake is baked to perfection using a gentle water bath to ensure a silky texture and crack-free surface. Each bite delivers the perfect balance of sweetness and intensity, with the marbled design adding an elegant touch that's sure to impress guests at any gathering. With a make-ahead option and straightforward steps, this crowd-pleasing cheesecake is as rewarding to prepare as it is to savor.
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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 cheesecake batter)
- 2 teaspoons Vanilla extract
- 3 units Large eggs
- 120 milliliters Heavy cream
- 120 grams Dark chocolate, melted
Directions
Step 1
Preheat your oven to 160°C (325°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 until evenly moistened.
Step 3
Press the crumb mixture firmly into the bottom of the prepared pan to form a crust. Set aside.
Step 4
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar together until smooth and creamy.
Step 5
Add the vanilla extract and mix until incorporated.
Step 6
Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Step 7
Stir in the heavy cream until the mixture is smooth and no lumps remain.
Step 8
Pour 75% of the cheesecake batter over the prepared crust and spread it evenly.
Step 9
In a separate bowl, mix the remaining cheesecake batter with the melted dark chocolate until well combined.
Step 10
Dollop the chocolate batter over the plain cheesecake batter in the pan.
Step 11
Use a knife or skewer to gently swirl the batters together to create a marbled effect. Be careful not to overmix the two batters.
Step 12
Place the springform pan in a larger roasting pan, then fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath will help prevent the cheesecake from cracking.
Step 13
Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set but the center still has a slight wobble.
Step 14
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Step 15
Remove the cheesecake from the water bath and run a knife around the edge of the pan to release it. Let it cool to room temperature.
Step 16
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
Step 17
Carefully remove the cheesecake from the springform pan and transfer to a serving platter. Slice and serve chilled. Enjoy!
Nutrition Facts
| Serving size | (1613.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6128.5 |
| Total Fat 419.5g | 0% |
| Saturated Fat 242.6g | 0% |
| Cholesterol 1616.4mg | 0% |
| Sodium 3695.2mg | 0% |
| Total Carbohydrate 521.4g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 381.9g | |
| Protein 81.3g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 952.4mg | 0% |
| Iron 26.9mg | 0% |
| Potassium 1897.8mg | 0% |
Source of Calories