Chocolate Marble Cheesecake
Light and rich, this chocolate marble cheesecake is the best party dessert that every age will love.
Servings: 16 people
Equipment
- Hand/Stand Mixer
- Small Saucepans
- 9-inch Springform Pan
- Medium and Large Bowls
Ingredients
For the Crust:
- 1½ cups Graham Cracker Crumbs
- 6 tablespoons Unsalted Butter, melted
- ¼ cup Granulated Sugar
For the Cheesecake:
- 2 ounces Semi-sweet Chocolate, melted
- 32 ounces Full-Fat Cream Cheese (4 packages of cream cheese)
- 1¼ cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- 4 Eggs
Instructions
For the Crust:
- Preheat the oven to 325°F.
- In a medium-sized bowl, add the graham cracker crumbs and sugar, and whisk together.
- In a small sauce pan on the stove, melt the butter. Once melted, allow it to cool for 3-5 minutes.
- Pour the butter into the bowl with the graham cracker crumbs and sugar, and stir to combine. The mixture should resemble wet sand.
- In a 9-inch spring-form pan, pour the mixture into the bottom of it. Using your hands or the bottom of a measuring cup, pat down the mixture into the bottom of the pan. Make sure to cover every inch of the bottom, and you can build the crust up the sides a bit if you feel as if your bottom crust is a little thick.
- Bake the crust in the oven for 10 minutes. After 10 minutes, take it out and allow it to cool while you make the filling.
For the Cheesecake:
- Melt the chocolate in a small clean sauce pan. Melt the chocolate GENTLY over low heat, be sure not to burn it. Or you can use a microwave. Set aside to let cool.
- In a large bowl using a hand mixer, beat the cream cheese, sugar, and vanilla together. Beat until the sugar is entirely incorporated and the mixture is creamy and light.
- One at a time, add in the eggs. Make sure to blend each egg in fully before adding the next.
- Remove two cups of this batter and place it in a clean, medium-sized bowl.
- Add the melted chocolate to the two cups of batter in the medium-sized bowl. Beat together with a hand mixer until the chocolate is combined and homogeneously spread throughout.
- Pour the plain batter on the baked crust.
- Pour the chocolate batter in a random movement pattern over the plain batter.
- With a knife or toothpick, swirl the batter to create a marbled effect. I like to go a little deep for my marbled cheesecake, but if you do this, be sure not to disturb the crust on the bottom.
- Bake in the preheated 325°F oven for 40-50 minutes, or until the center is just set,. You want just a little wobble in the center still when you take it out.
- Allow the cooked cheesecake to cool in the pan for 1-2 hours until it reaches room temperature. Then, cover the pan loosely with plastic wrap and allow it to refrigerate for at least 4 hours before serving.