Marble Cheesecake

Total Time:
1 hr 45 min
Prep:
30 min
Cook:
1 hr 15 min

Yield:
12 to 16 servings
Level:
Easy

Ingredients
  • For the crust:
  • 4 ounces chocolate cookie crumbs
  • 2 tablespoons melted butter
  • For the filling:
  • 2 1/2 pounds cream cheese, room temperature
  • 1 3/4 cups sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 2 yolks
  • 5 eggs
  • 1 teaspoon vanilla
  • 3/4 cup sour cream, plus 1/4 cup
  • 6 ounces semisweet chocolate, melted and slightly cooled
Directions

Preheat oven to 450 degrees F. Grease a 10-inch spring form pan.

If needed, use a rolling pin with the cookie crumbs in a sealable plastic bag to crush them. Blend the cookie crumbs with the melted butter, press it into the bottom of the pan, and chill.

In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend. Add the yolks and eggs gradually, scraping in between then add the vanilla. Add 3/4 cup of the sour cream and mix in. Take off 2 cups of the mixture and set aside.

In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate then whisk it into the reserved 2 cups of filling. Pour a layer of the vanilla filling into the bottom of the pan about 1-inch thick. By large spoonfuls, alternate the 2 fillings to fill the spring form pan. Using the flat face of an icing spatula, swirl the 2 batters slightly to marbleize it.

Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife, and serve.

Notes about the recipe: I had to make 6 cheesecakes a day when I was pastry chef at the Strathallen Hotel in Rochester New York. Just to rotate them halfway through the baking was a major production. I didn't have may own baking oven so had to use the ones on our very busy hot line. It was a trick just to keep the guys (cooks) from changing the temperatures on my ovens because they always last them to 500. And then to get them to move so I could kneel in front of the ovens to juggle the cakes around...forget it. So I'd have to yell out "ROTATE!" and get everyone away from the oven while I kneeled in front of them to do the rotation ballet of hot shimmying cheesecakes with dry towels (a hot commodity in kitchens). My knees on my chef's pans were always dirty and that was why.


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4.5 33
I found this to be gorgeously rich and fluffy, but I also learned that despite being a lifelong chocolate fiend, chocolate and cheesecake do not go well together. There is something about the bitterness of chocolate with the sourness of the cheesecake base that threw me off. The plain cake was lovely. I will make this again and skip the marbling step. item not reviewed by moderator and published
I've made this recipe several times and added a few twists here and there. For a mint chocolate marble cheesecake I've used peppermint extract in place of the vanilla and added a few drops of green food dye to the vanilla batter (after taking out the 2 cups for the chocolate marbling. I've also made a it gluten free by using gluten free chocolate crème cookies for the crust and using cornstarch instead of flour. My family with celiac loves it and the rest of the family can't tell the difference. I LOVE this recipe! item not reviewed by moderator and published
To keep it cheesecake from cracking, it is all about the cooling process. Try, after the 1 hour with the oven off, to stick a wooden spoon in the door (to crack open the oven a little and let it cool for another half hour or more. Usually does the trick. item not reviewed by moderator and published
This is the 4th time I have made this cheesecake and it is delicious. I have never made a cheesecake without it cracking so I guess I think that is just part of the charm. item not reviewed by moderator and published
Did a lowfat version still using regular eggs as called for in teh receipe but used egg white product as a replacement for regular egg white. Also used splenda and unsalted butter. You could use margarine too. If you cannot find chocolate cookies without filling, I used chocolate graham crackers. This got rave reviews from someone trying to lose weight for a wedding. Everyone loved the taste. Asked to make it again..this week for someone else. I tried doing the double pan bath as suggested by another reviewer. I still got cracks. I think I will stick with using just one pan. item not reviewed by moderator and published
Very good recipe. I did however take the advise of others. I double the amount of cookies and butter because it wasn't enough to cover the bottom of the pan. I also added 1 Tablespoon of vanilla and I baked it at 325 degrees for 1 hour and 5 minutes. Then left it in the oven for an hour. Also took advise and put it in a slightly larger pan then put it in another larger pan and put the water in it. It worked great! No cracks. Turned out beautiful! item not reviewed by moderator and published
I made this cake twice last week for 2 parties. It was a huge hit. Everyone raved. It cracked a little on top, but not to worry. It was delicious. item not reviewed by moderator and published
I used this recipe for my first attempt at a cheesecake. It turned out fabulous and my sister-in-law was jealous that I had no cracks. Thanks for the hints from the other reviewers! item not reviewed by moderator and published
It takes practice to get a marble cheesecake right. I do this one annually for Thanksgiving, because it's the perfect dessert to complete the food coma that we all hope to induce in late November. As people have suggested, there area couple tricks to avoiding the cracks that are inevitable in a cheesecake, but even if it does have it's own cake-fissure, it is still incredibly delicious! It's an easy recipe that doesn't take a ridiculously long amount of time, and you can get artistic with the marbling after some practice. item not reviewed by moderator and published
You always have to use a waterbath to keep cake from cracking. Most recipes will tell you to line the bottom of your springform pan with aluminum foil, attach the sides and pull the aluminum up around the outside of the pan before placing cake in the waterbath. I have found that you always get some water inside the aluminum which can make your crust soggy...don't know if it is from condensation when the cake is cooling or what. I have started to put the springform pan inside another slightly larger cake pan with tall sides and then inside an even larger pan filled with water. The pan with the water should be placed in the oven, prior to baking cheesecake, so that the water can be heated up. When setting the cheesecake inside the water bath, water should come approx. 1" up sides. I bake my cheesecake at 325 degrees for 1 hour, probably slightly more for this recipe because it uses more ingredients. Turn off the oven and leave cheesecake inside to cool gradually for one hour and then bring it out to cool at room temp. for another hour. Refrigerate overnight, preferably. Comes out great everytime Helpful hint: brush inside of springform pan with melted butter before pouring in batter...sides will loosen from pan upon cooling. item not reviewed by moderator and published

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Comfort Food: Desserts