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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Recipe Information
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
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
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.
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.
Add the vanilla extract and mix until incorporated.
Beat in the eggs one at a time, ensuring each egg is fully blended before adding the next.
Mix in the sour cream until the filling is smooth and creamy.
Pour 3/4 of the cheesecake batter into the prepared crust, spreading it out evenly.
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.
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.
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.
Turn off the oven and let the cheesecake rest inside with the door slightly ajar for 1 hour.
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.
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
Calories |
5865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.2 g | 508% | |
| Saturated Fat | 231.6 g | 1158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1556 mg | 519% | |
| Sodium | 3730 mg | 162% | |
| Total Carbohydrate | 515.1 g | 187% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 356.9 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1101 mg | 85% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 1786 mg | 38% | |
*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.
