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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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 cheesecake batter)
- 2 teaspoons Vanilla extract
- 3 units Large eggs
- 120 milliliters Heavy cream
- 120 grams Dark chocolate, melted
Instructions
Preheat your oven to 160°C (325°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 until evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared pan to form a crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar together until smooth and creamy.
Add the vanilla extract and mix until incorporated.
Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Stir in the heavy cream until the mixture is smooth and no lumps remain.
Pour 75% of the cheesecake batter over the prepared crust and spread it evenly.
In a separate bowl, mix the remaining cheesecake batter with the melted dark chocolate until well combined.
Dollop the chocolate batter over the plain cheesecake batter in the pan.
Use a knife or skewer to gently swirl the batters together to create a marbled effect. Be careful not to overmix the two batters.
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.
Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set but the center still has a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
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.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
Carefully remove the cheesecake from the springform pan and transfer to a serving platter. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
6128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 419.5 g | 538% | |
| Saturated Fat | 242.6 g | 1213% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1616 mg | 539% | |
| Sodium | 3695 mg | 161% | |
| Total Carbohydrate | 521.4 g | 190% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 381.9 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 952 mg | 73% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 1898 mg | 40% | |
*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.
