With this marble cheesecake recipe, you get all the creamy and delicious taste of a cheesecake plus added chocolate. Let's talk about how insanely creamy and flavorful this cheesecake is! The streaks of melted chocolate give the cheesecake the most beautiful surface look.
THIS MARBLE CHEESECAKE RECIPE IS GREAT BECAUSE
- Cream cheese gives the recipe a creamy and smooth texture!
- I have used whole eggs and egg yolk to give the cake the best structure and stability.
- There are a couple of tablespoons of flour in this recipe which makes the baking process faster.
- Chocolate is the key ingredient here. Chocolate has given the cheesecake the caramel color and the slight chocolaty flavor.
WHY CHEESECAKE CRACKS
There are two main reasons why cheesecake might crack:
- Overcooking- Cheesecake should bake until the edges are set, but the center is still jiggly. To test this, gently shake the pan, If the center is jiggly, but the sides are stiff, cheesecake is baked. Cheesecake keeps baking while cooling down.
- Too-fast cooling- Once the cheesecake is baked, turn the oven off, and crack open the oven door. Cheesecake must sit in that position for one hour. This allows the cheesecake to slowly cool down. Then bring the cake out and leave it on the counter for a half-hour, and then transfer it to the fridge. Cheesecake should stay in the fridge for 3-4 hours before cutting.
See more cheesecake ideas: Vanilla Bean Cheesecake, Chocolate Oreo Cheesecake
HOW TO MAKE THE WATER BATH
What is a water bath? It is very important to bake the cheesecake very slowly and in a moist oven. As a result, we need to place the springform pan in a pan containing water, or BAIN MARIE method.
BAIN MARIE method is placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. This is a kind of baking that we use to bake a cheesecake.
There are two ways to prepare the water bath
- The Foil Method: Cut a piece of aluminum foil, large enough to cover the bottom and sides of the springform pan. Use a thick and strong foil. To make sure no water seeps into the cheesecake, you can cut two pieces and wrap the bottom of the pan twice. Then place this wrapped pan in a roasting pan, and fill up the roasting pan with boiling water up to half the height of the wrapped pan.
- The Pan Method: Place the springform pan in a pan and place the second pan in the roasting pan and add the boiling water.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
Marble Cheesecake
Ingredients
For The Crust
- 1½ cup Finely crushed chocolate Oreos
- 1 tablespoon Sugar
- ½ cup Butter
For The Cheesecake Filling
- 3 Blocks Cream Cheese, Room temperature
- 1 cup Sugar
- 1 cup Sour Cream, Room temperature
- 2 tablespoon Flour
- 4 ounce Semisweet chocolate
- 3 Eggs, Room temperature
- 1 Egg yolk, Room temperature
- tablespoon Vanilla extract
Instructions
How To Make The Crust
- Preheat the oven to 350°F. Grease a 10-inch springform pan, and line with parchment paper.
- In a bowl combine crushed Oreos and 1 tablespoon of sugar. Melt the butter, and add to the crushed Oreos.1½ cup Finely crushed chocolate Oreos, 1 tablespoon Sugar, ½ cup Butter
- Using the bottom o a measuring cup, press the crumb mixture onto the bottom of the pan and about 1inch up the sides of the pan. Bake in the oven for 10 minutes.
How To Make The Filling
- Melt the chocolate on a double boiler.4 ounce Semisweet chocolate
- In a food processor break down the cream cheese. Make sure it is lump-free. Add the sugar, sour cream, and vanilla extract. Mix well until the mixture is smooth and lump-free.3 Blocks Cream Cheese, 1 cup Sugar, 1 cup Sour Cream, tbsp Vanilla extract
- Add the flour and mix.2 tablespoon Flour
- Transfer the mixture to the bowl of the stand mixer, and set it on a low speed. Add the eggs, one at a time, then add the egg yolk and mix gently.3 Eggs, 1 Egg yolk
- Pour filling over the baked crust. Drop small dollops of melted chocolate over the filling and with the tip of a knife marble the chocolate. Place the pan in a shallow baking pan (see how to make the water bath). Bake for 50-60 minutes or until a 2-½-inch area around the outside edge appears set, but the center still jiggles, when gently shaken.
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