Marbled Royal Cheesecake
Indulge your senses with this Marbled Royal Cheesecake, a show-stopping dessert that combines creamy vanilla cheesecake with rich, bittersweet chocolate in a mesmerizing marbled design. Featuring a buttery graham cracker crust as its base, this elegant cheesecake is perfectly balanced with a velvety texture and just the right amount of sweetness. Each bite is a luxurious blend of flavors, brought together with simple yet precise techniques like swirling batters for a stunning visual effect and using a water bath to ensure a crack-free, silky finish. Perfect for special occasions or when your sweet tooth craves sophistication, this cheesecake is as visually impressive as it is delicious. Serve chilled and prepare to impress your guests with every slice of this decadent masterpiece!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 120 milliliters sour cream
- 120 grams bittersweet chocolate, melted and cooled slightly
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch (23-cm) springform pan and wrap the outside with aluminum foil to ensure no water seeps in during baking.
In a mixing bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy, about 2-3 minutes.
Add the vanilla extract, and mix well. Then add the eggs, one at a time, mixing on low speed after each addition until incorporated.
Gently fold in the sour cream until just combined. Avoid overmixing to prevent air bubbles.
Remove one-third of the batter to a separate bowl and gently fold the melted bittersweet chocolate into this portion.
Pour the vanilla batter into the crust, spreading it evenly. Spoon the chocolate batter over the top in dollops.
Using a knife or skewer, gently swirl the two batters together to create a marbled effect. Be careful not to over-swirl, as you want distinct patterns.
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This will create a water bath to prevent cracks.
Bake for 65-75 minutes, or until the edges are set and the center slightly jiggles when shaken. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the water bath and let it cool to room temperature. Then cover it and refrigerate for at least 4 hours, preferably overnight.
Unlock and remove the springform pan and slice the cheesecake to serve. Enjoy your decadent Marbled Royal Cheesecake!
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 28.3 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 145 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.
