Marble Cheesecake
Indulge in the luscious elegance of Marble Cheesecake, a dessert that flawlessly blends creamy vanilla cheesecake with rich swirls of semi-sweet chocolate. This stunning treat features a buttery graham cracker crust, a velvety cream cheese filling, and an eye-catching marbled design that’s as beautiful as it is delicious. Baked in a gentle water bath to ensure a crack-free finish, this cheesecake boasts a smooth, creamy texture that’s perfect for any special occasion. With its balance of decadent chocolate and classic vanilla flavors, this show-stopping dessert is guaranteed to impress both in taste and presentation. Serve it chilled for a truly divine experience!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 120 milliliters Heavy cream
- 120 grams Semi-sweet chocolate chips
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and wrap the outside tightly with aluminum foil to prevent leaks.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Bake the crust in the preheated oven for 10 minutes. Let it cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 200 grams of sugar together until smooth and creamy.
Add the eggs one at a time, beating on low speed after each addition to avoid overmixing. Mix in the vanilla extract and heavy cream until combined.
Melt the chocolate chips in a heatproof bowl over a pot of simmering water or in the microwave in short intervals, stirring until smooth.
Pour most of the cheesecake batter over the prepared crust, reserving about 1 cup of the batter in a separate bowl.
Mix the melted chocolate into the reserved batter until fully incorporated.
Dollop spoonfuls of the chocolate batter onto the plain batter in the pan. Use a knife or skewer to swirl the chocolate through the vanilla batter to create a marbled effect.
Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and water bath, and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight before serving.
Run a knife along the edges of the pan before releasing the springform. Slice and serve your marble cheesecake chilled.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 301 mg | 13% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 31.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 100 mg | 2% | |
*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.
