Chocolate Marble Cheesecake
Submitted by dea
Creamy vanilla cheesecake swirled with a cocoa-rich chocolate layer for a gorgeous marbled effect. A slow-cool oven method keeps the top crack-free and silky smooth.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
1 hrsCan’t decide between chocolate cheesecake and plain? You don’t have to.
This marble cheesecake starts with a velvety cream cheese and sour cream batter, then swirls in a cocoa-spiked chocolate layer for that striking two-tone look that gets everyone reaching for a camera before a fork.
The slow-cool method is the real genius here. After baking, the cake sits in the turned-off oven for 30 minutes, which prevents those dreaded surface cracks and keeps the texture dense and creamy all the way through.
Every slice reveals a different pattern of chocolate and vanilla, so no two pieces look the same.
Kitchen Tips
- Soften the cream cheese completely at room temperature before mixing. Cold cream cheese creates lumps that no amount of beating will fix.
- Swirl gently with a knife or spatula. One or two passes is all you need. Overswirling blends the batters together and you lose the marble contrast.
- Do not open the oven door during baking or the cool-down period. Temperature shocks are the number one cause of cheesecake cracks.
- Run a thin knife around the edge as soon as it comes out of the oven. This lets the cake shrink freely as it cools instead of pulling and cracking.
Ingredients
Directions
Preheat oven to 450℉ (230℃).
Combine sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth.
Add flour, 1 tablespoon at a time, blending well.
Add eggs; beat well.
In a small bowl, combine cocoa and ¼ cup sugar.
Add oil, ½ teaspoon vanilla and 1½ cups of the cream cheese mixture; mix until well blended.
Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect.
Bake at 450℉ (230℃). for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more.
Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes.
Remove from oven and loosen sides with knife.
Let cool and chill.
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