Marbled cheesecake

Recipe for marbled cheesecake

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Marbled cheesecake is a delicious and visually stunning dessert that combines the richness of cream cheese with the sweetness of chocolate. This recipe is a perfect blend of flavors and textures, creating a smooth and creamy cheesecake with a beautiful marbled pattern. With a buttery graham cracker crust as the base, this indulgent treat is sure to impress your family and friends. Whether you're a fan of classic cheesecake or a chocolate lover, this marbled cheesecake will satisfy all your dessert cravings.

Keywords: marbled cheesecake, cream cheese, chocolate, dessert, graham cracker crust.

Marbled cheesecake details

Marbled cheesecake, recipe Rating: 4.5
Number of votes:97 INGREDIENTS:

(A)

250g digestive biscuits

20g cocoa powder

120g melted butter

(B)

500g cream cheese

80g butter

80g whipping cream

4 egg yolks

15g/ 2 tbsp cake flour

15g/2 tbsp cornflour

Juice of 1 lemon (optional)

(C)

4 egg whites

1/4 tsp cream of tartar

90-110g castor sugar

90g melted cooking chocolate

METHOD:

1. Line the internal of a 8 inch normal or loose bottom cake tin with aluminium foil. Use another piece of aluminium foil to wrap the outside of cake tin to prevent water from water bath to enter into cake tin (if you are using loose bottom one) during baking later.

2. Process biscuits and cocoa powder in a food processor to crumbs. Use a little of the melted butter to grease the inside of cake tin. Pour the remaining melted butter to crumbs. Mix well. Press into cake tin . Refrigerate for 30 minutes.

3. Preheat oven at 160 degC with a warm water bath in it. Water level should be about half of the heightof cake tin.

4. Cream the cream cheese and butter at high speed until light and fluffy. Add whipping cream gradually to incorporate well.

5. Switch to medium speed. Add egg yolks one at a time, beating well after each addition. Add cake flour and cornflour and beat just until no lumps are found. Add lemon juice and mix well.

6. Whip ingredients C until soft peaks form .

7. Fold (6) into cream cheese mixture.

8. Mix 150g of the cheese mixture with melted chocolate. Pour both cream cheese mixtures alternately over refrigerated base. Use a skewer to draw on the mixture randomly to obtain marble effect.

9. Put cake tin in water bath and steam bake cheesecake for 1½ hours.

10. Let cheesecake in cake tin for 5-10 minutes. Remove the aluminium foil wrapped outside of the cake tin (which was used to prevent water from entering the cake tin). Remove cake from tin carefully by lifting the aluminium lined inside the tin up from tin. Chill cheesecake overnight for best flavour.

NOTES:

1. You can also use chocolate biscuits to substitute digestive biscuits and cocoa powder.

2. Use a 8 x 3 inch (H) cake tin or 9 x 2 inch (H) cake tin. A 8 x 2 inch (H) will notbe enough for the cake to rise.

3. I actually used 180 degC when baking this cheesecake. We found it too hot as the surface of my cheesecake broke a little. So, We suggest 160 degC instead here. Also, please take note on the water bath. Refill warm water when necessary.

4. 90g castor sugar when lemon juice is not used. 110g of castor for cake with lemon juice.