Marbled Chocolate Cheesecake Recipe
Marbled Chocolate Cheesecake Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 8
- Calories: 378
- Fat: 33 g
- Carbohydrates: 9 g
- Sugar: 0.8 g
- Sodium: 34 mg
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Chocolate marbled cheesecake is a very rich dessert that tastes heavenly. The addition of cream cheese to chocolate makes it worthwhile and irresistible. It is the perfect end to a meal or can be enjoyed with a cup of your favourite coffee. The marble pattern on top makes it a treat to look at. Make this dessert for your next dinner and impress your guests.
Ingredients
- Digestive biscuits: 200 g
- Butter, melted: 75 g
- Dark chocolate, (75% cocoa solids), roughly chopped: 150 g
- Cream cheese: 375 g
- Crème fraîche: 225 g
- Caster sugar: 85 g
- Eggs, lightly beaten: 3
- Egg yolk: 1
- Vanilla pod: 1
- White and dark chocolate shavings, to decorate (optional)
Instructions
- Preheat your oven to 140 degree. Prepare a spring foam cake pan by lining it with grease proof paper. Start by preparing the base first. Process the digestive biscuits in the food processor.
- If you do not have one, crush them in a ziplock bag. They should be of a fine consistency. Mix the melted butter in the crushed biscuits with your hand and press the mixture down in the tin. Let it bake for 10 minutes and then set it aside to cool.
- After the base has been baked, set a double boiler by melting the chocolates in a heatproof bowl over hot water. The bowl shouldn’t be touching the water. Make sure that it is completely melted and then set aside so that it rests to room temperature.
- In a mixing bowl, add cream cheese, cream fraiche, sugar, eggs and vanilla. Beat the mixture for two minutes, it should be smooth. In a separate bowl put half of the mixture and add the melted chocolate.
- Place the two mixtures on top of the base alternatively. With the help of a knife, make swirls and create a marble pattern. It can also be created with a toothpick.
- Bake this tin for 50 minutes and confirm if it is done by checking that it wobbles slightly. Turn the oven off and open the oven door. Let the cheese cake remain their till it is at room temperature.
- This will prevent cracks from forming. After it is completely cooled, put it in the fridge for at least an hour. Garnish it with dark and white chocolate flakes.
, roughly chopped: 150 g Cream cheese: 375 g Crème fraîche: 225 g Caster sugar: 85 g Eggs, lightly beaten: 3 Egg yolk: 1 Vanilla pod: 1 White and dark chocolate shavings, to decorate (optional) Instructions Preheat your oven to 140 degree. Prepare a spring foam cake pan by lining it with grease proof paper. Start by preparing the base first. Process the digestive biscuits in the food processor. If you do not have one, crush them in a ziplock bag. They should be of a fine consistency. Mix the melted butter in the crushed biscuits with your hand and press the mixture down in the tin. Let it bake for 10 minutes and then set it aside to cool. After the base has been baked, set a double boiler by melting the chocolates in a heatproof bowl over hot water. The bowl shouldn’t be touching the water. Make sure that it is completely melted and then set aside so that it rests to room temperature. In a mixing bowl, add cream cheese, cream fraiche, sugar, eggs and vanilla. Beat the mixture for two minutes, it should be smooth. In a separate bowl put half of the mixture and add the melted chocolate. Place the two mixtures on top of the base alternatively. With the help of a knife, make swirls and create a marble pattern. It can also be created with a toothpick. Bake this tin for 50 minutes and confirm if it is done by checking that it wobbles slightly. Turn the oven off and open the oven door. Let the cheese cake remain their till it is at room temperature. This will prevent cracks from forming. After it is completely cooled, put it in the fridge for at least an hour. Garnish it with dark and white chocolate flakes. 3.2.1284
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