Cheesecake recipes
Marble cheesecake
5 (1)
70 min
Serves 8 - 12
Ingredients
- For the biscuit base For the biscuit base
- 1 cup graham cracker or digestive crumbs 240 ml graham cracker or digestive crumbs
- 3 tbsp granulated sugar 44 ml granulated sugar
- 3 tbsp unsalted butter (melted) 44 ml unsalted butter (melted)
- For the cheesecake filling For the cheesecake filling
- 24 oz cream cheese (700 g; softened) 680 g cream cheese (700 g; softened)
- 3/4 cup granulated sugar 180 ml granulated sugar
- 1 tsp vanilla extract 4.9 ml vanilla extract
- 3 eggs 3 eggs
- 1/2 cup heavy cream 120 ml heavy cream
- 1 oz dark chocolate (30 g; melted in a bowl over simmering water) 28 g dark chocolate (30 g; melted in a bowl over simmering water)
Method
Preheat oven to 350 degrees F (175 degrees C).
Make the cheesecake base
Combine the cookie crumbs, sugar and butter in a bowl until uniform. Press the mixture onto the bottom of a spring-form pan and bake for 10 minutes.
Make the cheese filling
In a bowl combine the cream cheese, cup sugar and vanilla extract and mix using a hand mixer at medium speed until smooth and well blended. Add the eggs, one at a time, mixing well every time. Add the heavy cream and mix well.
Take 1 cup of the cheesecake mixture and place in a bowl. Add the melted chocolate and stir.
Pour the regular cheese filling over the baked crust, then pour the chocolate cheese filling over and use a spoon to gently swirl the batter and create the marble effect.
Bake the cheesecake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue baking for 30 more minutes.
Remove the cheesecake from the oven and let cool completely. Loosen and remove the rim, then chill for at least 3 hours.
Make the cheesecake base
Combine the cookie crumbs, sugar and butter in a bowl until uniform. Press the mixture onto the bottom of a spring-form pan and bake for 10 minutes.
Make the cheese filling
In a bowl combine the cream cheese, cup sugar and vanilla extract and mix using a hand mixer at medium speed until smooth and well blended. Add the eggs, one at a time, mixing well every time. Add the heavy cream and mix well.
Take 1 cup of the cheesecake mixture and place in a bowl. Add the melted chocolate and stir.
Pour the regular cheese filling over the baked crust, then pour the chocolate cheese filling over and use a spoon to gently swirl the batter and create the marble effect.
Bake the cheesecake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue baking for 30 more minutes.
Remove the cheesecake from the oven and let cool completely. Loosen and remove the rim, then chill for at least 3 hours.
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