Chocolate marble cheesecake
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIt’s really a cheesecake although it was baked in a pie dish. Why not in my trusty old springform pan? No exotic reason — I just couldn’t locate the pan’s removable bottom yesterday, that’s all.
Note that the following substitutions are possibly better choices: dark chocolate instead of sweet chocolate and crushed Oreo cookies in lieu of Graham crackers. If I had dark chocolate and Oreo cookies in the house yesterday, I would have used them.
Ingredients:
1/3 c. of butter
1 to 1-1/4 c. of crushed Graham crackers
1 c. of sweet chocolate morsels
500 g. of cream cheese
3/4 plus 2 tbsps. of sugar
4 eggs
1 c. of cream
Preheat the oven at 350oF.
Melt the butter and pour into the baking pan. If you want one less utensil to wash, place the baking pan in the oven and melt the butter in there directly. Of course, you can’t do this if you’re using a springform or cheesecake pan in which case you will have to mix the melted butter with the cracker crumbs first and pour the mixture into the pan. Since I used a pie pan, I just added the crushed graham crackers to the melted butter. Note again that you can use crushed Oreo crackers instead. I would have but I was short on supply. Stir the graham cracker crumbs and butter together. Press onto the bottom and sides of the pan. Freeze the crust.
Place the chocolate in a heatproof bowl and place the bowl over a pan of barely simmering water. When the chocolate softens a bit, stir a little to help it melt a bit faster. You really want the chocolate to melt before it gets hot.
Place the cream cheese in a large mixing bowl and beat with a wire whisk until fluffy. You can use a mixer if your arms don’t need the exercise. Add the sugar to the cream cheese and beat until the mixture is smooth.
Add the eggs, one at a time, beating after each addition.
Pour in the cup of cream and stir gently to combine.
Divide the batter into two portions by pouring half into a another mixing bowl.
Add the melted chocolate to one portion and fold until well incorporated and no dark or light streaks remain.
Pour the white and dark batters alternately onto the frozen crust. Using a thin rubber spatula (please don’t use anything sharp as it may touch and break the crust underneath) swirl the batter to create the marbled effect. Bake in a 350oF oven for an hour to an hour and 15 minutes.
The cheesecake is done when the edges are firm but the center is still a bit jiggly. Turn off the oven but leave the cheesecake inside for about an hour to allow it to cool gradually. Then, take it out, cool to room temperature and transfer to the fridge and chill for a couple of hours before slicing.
Want an illustrated step-by-step version of the chocolate marble cheesecake recipe? Click the link to page 2 below.
Tagged: cakes, cheese, cheesecake, chocolate, Christmas & New Year, graham crackers
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Hi Miss Connie!
What time of cream did you use?
You mean what “type”? I used Alaska all purpose cream.
LOL!!!
Yes what TYPE! Sorry mind was wandering over time
.
Thanks!
Oh, and what size of baking dish? I think I’ll try it with a springform.
12 inches, I think.
If I use the oreos which do you think is better? with the filling or without the filling?
With.
Hi Ms. Connie, if i use oreo should i decrease the amount of sugar since oreo is sweeter than graham?
Thank you so much for your wonderful site.
No. The sugar is in the filling, not in the crust.
it looks yummy ms cons.
ms cons this is not about the cheesecake but your chicken enchiladas, i’ve been browsing a recipe for that and you have one pala in your archive, may i know where do you buy your mild cheddar cheeses? i saw velveeta cheddar but it’s in slices, i want the grating kind of cheese like yours it makes me drool =). SM Hypermart doesn’t have one, i loive here in Angono rizal. I’m planning to make this for my mother’s birthday.
thank you so much.
In Shopwise. Brand in Land O’ Lakes.
thank you ms. cons. i can’t wait to try it. =)
ms cons, i made your chicken enchiladas last thursday coz i can’t wait till my mom’s bday. i also made your homemade tomato sauce, just tweaked it a little by adding thyme instead of oregano and some fresh basil leaves, it turned out nicely. it blended everything halfway cooking coz me and my brother don’t like chunky tomato sauce. para na rin daw syang kumain sa sbarro because of the tomato-basil sauce. ang ngiti ko talaga while remembering you.pinakita ko yung blueberry cheesecake mo, gawin ko na daw agad LOL. i used nga pala chedarrella instead of mozarella ms cons mas mura, hehehe you know the pagtitipid these days. i have no photo kasi parang nadaanan ng bagyo yung enchiladas LOL. i just want to thank you for inspiring many of us to be innovative and experimental on cooking. kudos to you ms cons.
can i use the hersheys chocolate intead of the sweet chocolate morsel?tnx
Any ready-to-eat chocolate so long as it melts hehehe
wow im gonna to try this very soon. another yummy recipe from ms. Connie.
I’ve been making your cheesecake recipes and they’ve all gone to my hips, but I love them all the same
LOL A small slice a day you can burn faster.
Oh my god! Now Im craving for cheesecake
hi! i really want to try this. You think I can do this using the turbo? Thanks!
Sure but you may have to lower the temperature a bit.
Hi, Ms. Connie! Am so excited to do this one! Hmmm, just wanna ask… can i use CREAM CHEESE SPREAD? that’s what i have right now. is that the same with the one you’re using?
thanks a lot and more power!
I use the 250 g. blocks, not cheese spread in jars. Cheese spread is thinner (ergo, spreadable) and I don’t think using it will yield a cheesecake with a good texture. But then again, if you’re willing to try, hope you’d let us know the results.
hi connie!
dont you need to use gelatine to hold? if yes, bout how much should i use? i’ve tried cheese cakes a couple if times n failed to get the holding consistency. even after setting its the spooning n not cutting consistency. could you suggest where i could go wrong?
No, NO GELATIN ever. The trick is to get the right proportion between the eggs and the cream cheese and cream. And never cut without chilling the cheesecake for at least four hours after it has cooled down to room temperature.
hi ms. connie,
I am not sure if we have cheesecake here in france but just in case can you suggest any alternative? can i use mascarpone?
Thanks
Mascarpone is the traditional cheese used for cheesecakes. Cream cheese is the Americanized version.
ooops i mean cream cheese
Hi there Ms. Connie! Im currently residing in Kuwait, and its been difficult for me to find ALL PURPOSE CREAM, what we normally use is the Nestle Cream original… will that be possible to use? Thanks.
Same thing, different name.
ok thanks for the info ill try to make this cake in mascarpone then ill let you know the result
Hi Ms. Connie!
I just want to thank you for sharing this wonderful recipe. I have tried doing this Chocolate Marble Cheesecake and it’s really GOOD! One of the BEST cheeseckae I ever tasted.
I have tried using the ground chocolate cookies instead of the graham crackers and you’re right, it is more delicious because it blends well with the cheesecake mixture.
More power!
I’m baking this at the moment. My marble effect wasn’t successful as yours (big sigh…). Better luck next time i guess.
Eating this now for dessert. It’s perfect! thank you