Chocolate Marble Cheesecake
Indulge in the decadent charm of this Chocolate Marble Cheesecake, a dessert that combines the creamy richness of classic cheesecake with the elegant allure of swirled dark chocolate. Featuring a buttery graham cracker crust as its base, this recipe layers smooth, velvety cream cheese batter with a touch of tangy sour cream for perfect balance. The real magic happens when melted dark chocolate is swirled into the batter, creating a stunning marbled design that’s as visually striking as it is delicious. Baked to silky perfection and chilled for a flawless finish, this show-stopping cheesecake is an ideal centerpiece for special occasions or indulgent family gatherings. With just 20 minutes of prep and easy-to-follow steps, this recipe guarantees a dessert that’s both impressive and irresistibly satisfying.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 80 grams unsalted butter (melted)
- 680 grams cream cheese (softened)
- 200 grams granulated sugar
- 120 grams sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 100 grams dark chocolate
Instructions
Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and continue to mix until fully incorporated.
Mix in the sour cream and vanilla extract until smooth.
Add the eggs, one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles in the batter.
Melt the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until fully melted and smooth. Allow it to cool slightly.
Pour about two-thirds of the plain cheesecake batter into the prepared crust and smooth it out evenly with a spatula.
Drizzle the melted dark chocolate over the remaining batter and gently swirl the two together with a knife or skewer to create a marbled effect.
Pour the marbled batter over the plain batter in the crust. Use a skewer or knife to create additional swirls on the surface if desired.
Place the cheesecake in the oven and bake for 55-60 minutes, or until the edges are set and the center still jiggles slightly when shaken.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to prevent cracks from forming.
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight before serving.
Run a knife around the edge of the springform pan to loosen the cheesecake before removing the sides of the pan. Slice and enjoy!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 26.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
