Favourite Marble Cheesecake

Marble cheesecake is the dessert that does the work of two. Half the batter stays creamy vanilla, the other half gets folded with melted unsweetened chocolate, and a few quick passes of a knife through the pan creates that swirled black-and-white pattern that always looks more impressive than it is to make.

The two-stage bake is what sets this version apart. A blast of high heat sets the top edges fast, then a long low finish keeps the center silky and crack-free.

Pro Tips

• Bring the cream cheese to true room temperature before mixing. Cold cream cheese leaves lumps no amount of beating fixes.
• Don’t overmix once the eggs go in. Extra air whipped into the batter is the main cause of cracked cheesecakes.
• For the marble pattern, drag the knife in a figure-eight motion. Too much swirling muddies the contrast and you lose the marbling.
• Run a thin knife around the rim while still warm so the cake doesn’t pull and split as it cools.
• Chill at least 4 hours, ideally overnight. The texture firms up properly only after a long cold rest.

Variations

• Swap graham crumbs for crushed chocolate wafer cookies for a darker, deeper crust.
• Use semisweet chocolate instead of unsweetened and reduce sugar in the chocolate portion by 1 tablespoon.
• Add 1 teaspoon of espresso powder to the chocolate batter for a mocha marble version.