If you cannot decide which cake flavor you prefer, vanilla or chocolate, the answer is clear: Marbled Cheesecake, a.k.a. Chocolate Swirl Cheesecake.
This delicious and pretty dessert is perfect for birthdays and celebrations of any kind! Or just to celebrate the fact that it is Tuesday!
Why this recipe is so good
The first reason is: it gives you a combination of two flavors in the same dessert! But it also looks quite impressive, without actually being hard to make.
It is prepared with a combination of vanilla and chocolate mixture in the filling so that it looks like marble.
The wonderful crust and the whipped cream on top make this dessert a real masterpiece!
What ingredients you need
This cheesecake contains a graham cracker crust, two color velvety filling and a whipped cream decoration. For each one you need the following ingredients:
For the crust you need: melted butter and graham cracker crumbs (or plain cookies/ digestive biscuits if you are not in the US).
For the filling you need: Cream cheese (Philadelphia or similar), 2 eggs, a bit of cornstarch, some heavy cream, icing sugar, melted chocolate and vanilla extract.
The topping is just whipped cream and optionally some rainbow sprinkles.
👉You will find the complete list of ingredients with their quantities below the post, in the recipe card.
How to make it
- First you need to prepare the crust by combining the crumbs with the melted butter. Spread the mixture onto the bottom and the sides of a 7 inch/ 18 cm spring form pan, lined with parchment paper.
- To make the filling, beat the cream cheese together with the powdered sugar and the vanilla extract. Add the cream, the eggs and the starch and beat gently until smooth.
- Divide the batter into two parts and mix one of them with the melted chocolate.
- Then the fun part begins: pour from the two mixtures into the crust, alternating them. It doesn't really matter how much and how often you switch, the important part is to create a great mixture of colors into your pan.
- Bake the cheesecake for about an hour at 320º F/ 160º C. The rack should be in the middle of the oven. Ideally have another pan full of water under the rack.
- When the cheesecake is ready, let it cool to room temperature before chilling it in the fridge for 6-8 hours.
- Decorate right before serving using a piping bag and a star tip.
Expert tips
- When making the filling, use room temperature eggs and cream cheese. This will make it easier to blend them together.
- Add the eggs at the end and beat them at a low speed, just until combined. This will help avoid cracks during baking.
- The water bath is not mandatory but will make the texture moister and potentially will help to avoid a cracked top.
- Bake the cheesecake just until the top looks set and the middle is not jiggly. If you overbake it the texture will be too dry and crumbly, so don't bake too long.
Storage
Keep the cheesecake for 3-4 days in the fridge, covered with plastic wrap or with aluminium foil. You can freeze it portioned in airtight containers for up to 2 months.
Surely you will love this cheesecake! It is perfect for a birthday party with some sprinkles on top!
Let me know in the comments if you made it. I would love to know how it went!
📝 Recipe
Marbled Cheesecake
Equipment
- 7 inch/ 18 cm spring form pan
Ingredients
For the crust:
- ¼ cup / 80 g butter, melted
- 1 ⅓ cups / 130 g graham cracker crumbs, see notes
For the filling:
- 21 oz/ 600 g full fat cream cheese
- 1 cup/ 120 g icing sugar
- 1 tablespoon cornstarch
- 3 tbsp/ 45 ml heavy cream
- 2 eggs
- 2,8 oz/ 80 g dark chocolate, melted
- 2 teaspoon vanilla extract
For decoration:
- ½ cup / 120 ml heavy cream, cold
- 1 tablespoon icing sugar
- rainbow sprinkles, optional
Instructions
Crust:
- Line a 7 inch/ 18 cm spring form pan with a circle of parchment paper. Adjust the oven rack to middle position. Place a pan full of cold water on the bottom.
- Preheat the oven to 320º F/ 160º C.
- In a bowl combine the graham cracker or cookie crumbs with the butter. Mix well and press the crust onto the bottom and part of the sides of the prepared pan.
- Place the pan in the fridge while preparing the filling.
Filling:
- In a large mixing bowl beat together cream cheese and icing sugar with an electric mixer until smooth. Add vanilla and starch and beat again shortly until absorbed.
- Add the eggs and beat for a few seconds, just until combined.
- Divide the filling in two parts (one can be slightly bigger than the other). Using a rubber spatula, gradually add the melted chocolate to the smaller part. Mix until uniform.
- Pour small quantities from each mixture into the prepared pan, alternating them several times. When both mixtures are used, smooth the top with a spatula.
- Bake the cheesecake for about 1 hour or until the top is set.
- Let it cool 20 minutes inside the oven with the door open. Then allow to cool until room temperature before transferring it to the fridge.
- Chill for 6-8 hours.
Decoration:
- Whip the cold heavy cream with the icing sugar. Use a piping bag and a star tip to pipe on the cheesecake.
- Optionally top with rainbow sprinkles before serving.
Notes
- Store for 3-4 days in the fridge, covered with plastic wrap or with aluminium foil.
- Your cream cheese and eggs should be at room temperature.
- Graham Cracker Crumbs: you can use any plain cookies instead. For example: shortbread cookies, digestive biscuits. plain cookies, petit beurre, etc.
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