Chocolate Marble Cheesecake
This Chocolate Marble Cheesecake is a show-stopping dessert that’s as beautiful as it is delicious! With a buttery graham cracker crust, a creamy vanilla cheesecake base, and swirls of rich chocolate, each slice is a perfect blend of smooth textures and decadent flavors. Perfect for special occasions or when you want to impress, this cheesecake will be a new favorite!
Ingredients:
• For the Graham Cracker Crust:
o 1 1/2 cups graham cracker crumbs
o 1/4 cup granulated sugar
o 1/2 cup unsalted butter, melted
• For the Cheesecake Filling:
o 24 oz cream cheese, softened
o 1 cup granulated sugar
o 3 large eggs, room temperature
o 1/2 cup sour cream
o 1/4 cup heavy cream
o 2 tsp vanilla extract
o 4 oz semi-sweet chocolate, melted and slightly cooled
• For Garnish (optional):
o Chocolate shavings
o Whipped cream
Directions:
1. Preheat the Oven and Prepare the Pan:
o Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
2. Make the Graham Cracker Crust:
o In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
o Press the mixture firmly into the bottom of the prepared springform pan to create an even layer. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
3. Make the Cheesecake Filling:
o In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.
o Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, heavy cream, and vanilla extract until the filling is smooth and well combined.
4. Create the Chocolate Marble Effect:
o Divide the cheesecake filling into two separate bowls. Stir the melted semi-sweet chocolate into one of the bowls, mixing until fully combined.
o Alternate spoonfuls of the plain vanilla filling and the chocolate filling into the prepared crust, creating a checkerboard pattern.
o Use a knife or skewer to gently swirl through the layers, creating a marbled effect. Be careful not to overmix the layers.
5. Bake the Cheesecake:
o Place the springform pan inside a larger baking pan. Fill the larger pan with about 1 inch of hot water to create a water bath, which helps prevent cracks.
o Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
6. Cool and Chill the Cheesecake:
o Remove the cheesecake from the water bath and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to set completely.
7. Garnish and Serve:
o Once fully chilled, remove the cheesecake from the springform pan. Garnish with chocolate shavings or whipped cream if desired.
o Slice and serve this beautiful Chocolate Marble Cheesecake, and enjoy the creamy, chocolatey goodness in every bite!
Prep Time: 30 mins | Cooking Time: 70 mins | Cooling Time: 5 hrs (including chilling) | Total Time: 6 hrs 40 mins | Servings: 12 | Calories: 430 kcal per slice
