Decadent Chocolate Marble Cheesecake
This Decadent Chocolate Marble Cheesecake is a timeless classic that combines rich, creamy cheesecake with luscious chocolate swirls for a truly indulgent dessert experience. Originating from the Pillsbury Bake-Off Cookbook of 1965, the recipe has been cherished for generations, delivering a perfect balance of flavors and textures. The velvety cream cheese base is lightened by fluffy beaten egg whites, creating a delightful contrast to the deep, rich notes of semisweet chocolate. Perfect for special occasions or a delightful treat after dinner, this cheesecake not only looks stunning but tastes absolutely divine. Pair a slice with fresh berries or a drizzle of raspberry sauce for an extra touch of elegance.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
semisweet chocolate morsels
1 (melted)
flour
1 cup (divided)
sugar
1 cup (plus 2 tablespoons, divided)
salt
1/4 teaspoon
butter
1/4 cup (cold, cut into pieces)
cream cheese
3 (8 ounce) packages (at room temperature)
vanilla extract
2 teaspoons
eggs
6 (separated)
sour cream
1 cup
Instructions
1
Preheat your oven to 400°F (200°C).
2
Melt the semisweet chocolate morsels in a double boiler over hot water. Once melted, set aside to cool slightly.
3
In a mixing bowl, combine 3/4 cup of flour, 2 tablespoons of sugar, and salt. Cut in the butter until the mixture resembles fine crumbs.
4
Stir in 2 tablespoons of the melted chocolate into the flour mixture.
5
Press the chocolate-flour mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 10 minutes.
6
In a large mixing bowl, beat together 1 cup of sugar and the cream cheese until smooth and creamy.
7
Blend in the remaining 1/4 cup of flour and the vanilla extract until well combined. Add the egg yolks, mixing well to incorporate.
8
Next, blend in the sour cream until smooth and set the mixture aside.
9
In a separate bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the cream cheese mixture until thoroughly combined.
10
Divide the cream cheese mixture in half. Mix the remaining melted chocolate with one half of the cream cheese mixture until well combined.
11
Pour half of the plain cream cheese mixture into the prepared crust, followed by half of the chocolate mixture on top.
12
Pour the remaining plain cream cheese mixture over the chocolate layer, then spoon the remaining chocolate mixture on top.
13
With a spatula or a knife, gently swirl through the batter to create a marbled effect.
14
Immediately place the cheesecake in the oven and reduce the temperature to 300°F (150°C). Bake for 1 hour.
15
Once baked, turn off the oven and let the cheesecake sit inside the closed oven for an additional hour to cool gradually.
16
Carefully remove the cheesecake from the oven and allow it to cool on a rack, away from drafts, for 2 to 3 hours.
17
Refrigerate the cheesecake for at least 6 hours (or overnight) before serving.
18
For a clean cut, use a wet, hot, and sharp knife to slice into the cheesecake.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Marble Cheesecake?
It is a classic dessert featuring a rich, creamy cream cheese base swirled with melted semisweet chocolate over a chocolate-infused crust.
What is the origin of this recipe?
This recipe originated from the Pillsbury Bake-Off Cookbook of 1965.
How many ingredients are needed for this cheesecake?
The recipe requires 9 main ingredients: chocolate morsels, flour, sugar, salt, butter, cream cheese, vanilla, eggs, and sour cream.
What type of chocolate is recommended?
The recipe calls for 1 cup of semisweet chocolate morsels.
What temperature should the oven be for the crust?
The oven should be preheated to 400°F (200°C) for the initial baking of the crust.
How long does the crust bake?
The chocolate-flour crust should bake for 10 minutes at 400°F.
What size pan is required?
A 9-inch springform pan is required for this recipe.
How do I prepare the chocolate for mixing?
Melt the semisweet chocolate morsels in a double boiler over hot water and allow them to cool slightly before using.
What should the temperature of the cream cheese be?
The cream cheese should be at room temperature to ensure it beats into a smooth and creamy texture.
How many packages of cream cheese are used?
The recipe uses three 8-ounce packages of cream cheese.
Are the eggs used whole?
No, the 6 eggs must be separated; yolks are mixed into the filling, and whites are beaten separately then folded in.
How should the egg whites be beaten?
Beat the egg whites in a separate bowl until soft peaks form before folding them into the batter.
What does sour cream add to the recipe?
Sour cream helps create a smooth and velvety texture in the cheesecake filling.
How do I create the marble effect?
Layer the plain and chocolate mixtures alternately into the pan, then use a spatula or knife to gently swirl through the batter.
What is the baking temperature for the cheesecake filling?
After placing the cheesecake in the oven, reduce the temperature to 300°F (150°C).
How long does the cheesecake bake?
The cheesecake should bake for 1 hour at 300°F.
What is the cooling process inside the oven?
Once the hour is up, turn off the oven and let the cheesecake sit inside the closed oven for an additional hour to cool gradually.
How long should the cheesecake cool on a rack?
After the oven cooling, let it cool on a rack away from drafts for 2 to 3 hours.
How long must the cheesecake be refrigerated before serving?
Refrigerate the cheesecake for at least 6 hours, though overnight is preferred.
How can I ensure a clean slice when serving?
Use a wet, hot, and sharp knife to slice into the chilled cheesecake.
Is there flour in the cheesecake filling?
Yes, 1/4 cup of flour is blended into the cream cheese and sugar mixture.
What makes the texture light?
Folding in the fluffy beaten egg whites lightens the heavy cream cheese base.
Does the crust contain chocolate?
Yes, 2 tablespoons of melted chocolate are stirred into the flour, sugar, and butter mixture for the crust.
Can I add toppings to this cheesecake?
Yes, it is recommended to pair it with fresh berries or a drizzle of raspberry sauce.
How much sugar is in the recipe?
The recipe uses 1 cup plus 2 tablespoons of sugar, divided between the crust and the filling.
Is vanilla extract used?
Yes, 2 teaspoons of vanilla extract are added to the cream cheese mixture for flavor.
What is the first step in the instructions?
The first step is to preheat your oven to 400°F.
Why is it important to cool the cheesecake gradually?
Gradual cooling helps prevent the surface of the cheesecake from cracking.
Is salt used in this recipe?
Yes, 1/4 teaspoon of salt is included in the crust mixture.
How many layers of batter are poured into the pan?
Four layers are poured: half plain, half chocolate, remaining plain, and then the remaining chocolate before swirling.