Description
A delicious and visually stunning marbled cheesecake combining creamy vanilla and rich chocolate layers, perfect for any occasion.
Ingredients
Scale
For the Crust
- 1 ½ cups (150g) Graham cracker crumbs
- 2 tablespoons (25g) Granulated sugar
- 6 tablespoons (85g) Melted butter
For the Cheesecake Filling
- 24 ounces (680g) Cream cheese, at room temperature
- 1 cup (200g) Granulated sugar
- 1 cup (240ml) Sour cream, at room temperature
- 1 teaspoon (5ml) Vanilla extract
- 4 large Eggs, at room temperature
- 1 cup (175g) Semi-sweet chocolate, melted and cooled
Optional Toppings
- Whipped cream
- Chocolate shavings
Instructions
- Prepare the Crust
- Crush graham crackers into fine crumbs.
- Mix crumbs with melted butter and sugar.
- Press mixture into a greased 9-inch springform pan.
- Bake at 350°F (175°C) for 10 minutes, then cool.
- Make the Cheesecake Filling
- Melt the chocolate and set aside.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing on low speed.
- Mix in sour cream and vanilla extract.
- Divide batter; fold melted chocolate into one part.
- Create the Marbled Effect
- Alternate scoops of vanilla and chocolate batters in the pan.
- Swirl batters with a knife to create a marbled effect.
- Bake the Cheesecake
- Preheat oven to 300°F (150°C) and set up a water bath.
- Bake at 300°F (150°C) for 15 minutes.
- Reduce temperature to 225°F (110°C) and bake for 2 hours.
- Cool the Cheesecake
- Let cheesecake cool in the oven for 1 hour.
- Prop the oven door open and cool for another hour.
- Cool at room temperature for 2 hours, then refrigerate overnight.
- Decorate and Serve
- Release cheesecake from the springform pan.
- Top with whipped cream and chocolate shavings.
- Use a warm knife to cut clean slices.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Gradual cooling prevents cracks in the cheesecake.
- The cheesecake can be stored in the fridge for up to 5 days or frozen for up to 3 months.