This Marble Cheesecake is a beautiful and delicious fusion of creamy vanilla cheesecake swirled with rich chocolate. It’s the perfect dessert for any occasion, offering both a classic cheesecake flavor and a decadent chocolate twist. The marbling effect not only makes this dessert visually appealing, but it also ensures every bite is an indulgent mix of both chocolate and vanilla. Whether you’re serving it at a special gathering or just enjoying a sweet treat, this cheesecake is sure to impress with its creamy texture and perfect balance of flavors.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 ounces semi-sweet chocolate, melted and cooled
Instructions:
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- Make the crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until well combined.
- Create the marble effect: Pour two-thirds of the cheesecake batter over the cooled crust. Stir the melted chocolate into the remaining third of the batter until fully incorporated. Drop spoonfuls of the chocolate batter on top of the plain cheesecake layer. Use a knife or skewer to gently swirl the chocolate through the vanilla batter, creating a marble effect.
- Bake the cheesecake: Place the springform pan in the oven and bake for 50-60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, before serving.
- Serve and enjoy: Release the cheesecake from the springform pan, slice, and enjoy your beautifully swirled Marble Cheesecake!
