Marble Cheesecake/ How to Make a Creamiest Cheesecake/ Best Cheesecake
Cheesecake is one of everyone's favorite cake. This marble cheesecake is so creamy, less sweet & irresistible. It is so rich but not overpowering in everything. Very easy to make that it only takes a few minutes to prepare with the help of food processor. Once u try this at home, i will guarantee that u won't buy a cheesecake outside ever agian!???? #cheesecake #best #how #cheese #marblecake #marblecheesecake #cake #homemade #streetfood #birthday #birthdaycake #recipe
Chocolate Cheesecake Recipe
Learn how to make chocolate cheesecake. Rich, delicate and super delicious chocolate cheesecake.
Printable Version::
More Cake Recipes:
No-Bake Nutella Cheesecake:
Peanut Butter Cheesecake:
Medovik - Russian Honey Cake:
Strawberry Mousse Mirror Glaze Cake:
No-Bake Strawberry Cheesecake:
Tiramisu Cake:
FOLLOW ME:
Instagram:
Facebook:
Website:
Recipe:
Ingredients:
For the crust:
240g (8.5oz) chocolate biscuits/graham crackers
7 tablespoons (100g) butter, melted
For the filling:
325g (11.5oz) dark chocolate 60%
3 cups (675g) cream cheese
1 cup (220g) sour cream
2 tablespoons (15g) cocoa powder
1 teaspoon vanilla extract
1¼ cups (250g) sugar
4 eggs
1/4 teaspoon salt
For the ganache:
150g (5.3oz) dark chocolate 60% (or milk chocolate)
2/3 cup (160ml) heavy cream
1 tablespoon (15g) butter
Directions:
1. Preheat oven to 320F (160C).
2. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.
3. Filling: chop the chocolate and place in a heat proof bowl. set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
4. In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. And sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.
5. Add the eggs, one at the time, beating to combine after each one. add the melted chocolate, mix until combined and smooth.
6. Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan
7. Bake for 55-60 minutes, or until center is almost set. Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.
8. For the ganache: chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.
9. Pour over the cheesecake, let set and serve.
If you like me recipes, please join to The Cooking Foodie YouTube membership:
you can get access to special content, behind the scenes photos, videos and more cool stuff!
Hit the JOIN button.
How To Recipe for Marbled Chocolate Cheesecake - Simple and Easy to Make
I don't usually fix desserts or bake, but this Marble Chocolate Cheesecake was something I had to give a try. It turned out great, even though I don't like chocolate. :)
Cuisinart Chocolate Marble Cheesecake
Creamy cheese cake, sprinkled with ribbons of chocolate on top of a rich brownie crust made with your Cuisinart Stand Mixer, brought to you courtesy of the Cuisinart Chefs. To browse more recipes, visit
Marble Cheesecake Recipe | Egg & Eggless Version | Gluten Free Cake
Marble Cheesecake | Egg and Eggless Version | Gluten Free – Someone recently suggested marble cheesecake by Secret Recipe, I thought it’s quite a good idea to try their cheesecake. Secret Recipe is our local local bakery/restaurant, and their cakes and desserts are phenomenal. This marble cheesecake is inspired by Secret Recipe. I love the base made out of nuts and oats which makes the cake entire gluten free and keto. I made an egg and egg free version, I don’t see a big difference in terms of taste and flavour. Both turned out amazing, creamy and soft. This cake is super easy, anyone can try at home. I hope you’ll inspired to give this simple method a try. Enjoy!
FOR FULL RECIPE, visit my blog at:
EGG version:
EGGLESS version:
Ingredients:
I used 7-inch loose pan, greased and lined with parchment paper
• Crust
65g [½ cup] raw peanuts, chopped
75g [¾ cup] roll oats
45g [3 tbsp] salted butter
35g [3 tbsp] fine sugar
• Cream Cheese Batter (EGG version)
60g [⅓ cup] couverture dark chocolate coin
300g {1⅓ cup] cream cheese
140g [⅓ cup + ¼ cup] sour cream
90g [¼ cup + 3 tbsp] fine sugar
150g [½ cup + 2 tbsp] whipping cream
1 large egg
2 tsp lemon juice
1 tsp vanilla extract
9.5g [1 tbsp] cornstarch
• Cream Cheese Batter (EGGLESS version)
60g [⅓ cup] couverture dark chocolate coin
300g {1⅓ cup] cream cheese
140g [⅓ cup + ¼ cup] sour cream
30g [2 tbsp] fine sugar
80g [¼ cup] sweetened condensed milk
150g [½ cup + 2 tbsp] whipping cream
2 tsp lemon juice
1 tsp vanilla extract
9.5g [1 tbsp] cornstarch
Instructions:
1. Preheat oven at 160°C/320°F.
2. Prep the pan, greased and lined with parchment paper. Set aside.
3. Chop the nuts. Place them in a bowl with the oats. In a milk pot, add butter and sugar. Heat until the butter is completely melted. Stir occasionally. Pour the mixture over the nuts and oats. Mix until combined. Add them into the prepared pan. Spread the nut mixture evenly. Use a ramekin with a flat base to press hard to make the crust as compact as possible.
4. Wrap 2 sheets of aluminium foil around the pan. Set aside.
• Cream Cheese Batter (EGG version)
1. Melt the chocolate coin over a double boiler. Let it over the hot boiling water for at least 5 minutes. Stir the chocolate, make sure there is no lumps. If there is still lumps, pop into the microwave for a few seconds to further heat the chocolate. Make sure the chocolate is completely melted. Set aside for cooling.
2. In a large mixing bowl, add the cream cheese, sour cream and sugar. Whisk until the mixture is creamy, smooth and no lumps.
3. Add in the whipping cream. Gently mix until well combined.
4. Add in the egg. Mix until well combined.
5. Add in the lemon juice and vanilla extract. Mix until combined.
6. Sift in the cornstarch. Mix until combined. Switch to a spatula to scrape the bowl to ensure all ingredients are well combined.
7. Scoop half cup of the vanilla batter into the melted chocolate. Stir/whisk until well combined.
8. Add 2 scoops of vanilla batter into the pan. Spread it evenly.
9. Pipe the chocolate batter in a spiral form (this is totally up to your creativity, you can also scoop in dollops like the eggless version).
10. Add the remaining vanilla batter into the pan. Spread evenly.
11. Using a tablespoon, scoop and place the dollops in random spots.
12. FUN TIME! Use a skewer to swirl around the dollops to make a floral pattern. Do according to your desire and satisfaction
13. Prepare a hot water bath. Add hot water in a deep pan. Place the cake pan into the hot water bath.
14. Bake in preheated oven at 160°C/320°F for 50 minutes. After the bake, leave the cake inside the oven with the door open a small gap by using an oven glove. Leave the cake inside until it is cooled.
15. Remove the cake from the oven. The cake will be a little wobbly at that moment. Cover the top with a cling film. Refrigerate for at least 6 hours or overnight before consuming.
• Cream Cheese Batter (EGGLESS version)
1. Melt the chocolate coin over a double boiler. Let it over the hot boiling water for at least 5 minutes. Stir the chocolate, make sure there is no lumps. If there is still lumps, pop into the microwave for a few seconds to further heat the chocolate. Make sure the chocolate is completely melted. Set aside for cooling.
2. In a large mixing bowl, add the cream cheese, sour cream, sugar and condensed milk. Whisk until the mixture is creamy, smooth and no lumps.
3. Add in the whipping cream. Gently mix until well combined.
4. Add in the lemon juice and vanilla extract. Mix until combined.
5. Please refer to the egg version from no. 6-15.
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
How To Make Chocolate Marble Cheesecake Recipe
The secret to having the perfect cheesecake is in the baking. DO NOT pre-heat the oven, turn it on once the cheesecake is inside. Time your baking once the oven reaches temperature. DO NOT remove the cheesecake until the oven reaches room temperature. Leaving the door a little. This should prevent the cheesecake from cracking.
Crust
- 1 cup gram cracker crumbs
- 3/4 cup Oreo crumbs
- 1/4 cup ground almonds
- 2 teaspoons sugar
- 1/2 cup melted butter
Filling
- 750 grams cream cheese
- 1 cup super fine sugar
- 3 tablespoons flour
- 2 teaspoons vanilla
- 3 large eggs
- 4 oz melted semisweet chocolate
- 4 oz melted white chocolate