Chocolate Swirl Cheesecake
Chocolate Swirl Cheesecake combines a classic cream cheese filling with ribbons of melted chocolate swirled through the top before baking. The marbled pattern forms naturally as you drag a skewer through the two layers, making it as straightforward as it looks impressive. The whole cheesecake needs several hours to chill and set after its water-bath bake.
Equipment
- Springform pan (9 inches)
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- Hot water bath
- Aluminum foil
Ingredients
For the Crust:
- 1.5 cups graham cracker crumbs preferably from a good quality brand
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted preferably organic
For the Filling:
- 2 pounds cream cheese room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract pure
- 4 large eggs preferably free-range
- 1 cup sour cream full-fat
- 4 ounces bittersweet chocolate melted and cooled slightly
Instructions
- Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil to ensure a water-tight seal.
- In a mixing bowl, combine 1.5 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Press the mixture firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then let it cool while you prepare the filling.
- In a large bowl, beat 2 pounds of cream cheese and 1 cup of sugar together using an electric mixer until smooth and creamy. Blend in 1 teaspoon of vanilla extract. Add the eggs, one at a time, beating on low speed just until blended. Mix in 1 cup of sour cream until the mixture is smooth.
- Reserve 1 cup of the cheesecake batter and set aside. Pour the remaining batter over the prepared crust. In the reserved cup of batter, fold in the melted bittersweet chocolate until fully combined. Drop spoonfuls of the chocolate batter onto the white batter, and use a knife to gently swirl through it to create a marbled effect.
- Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Carefully transfer the pan to the oven and bake for 50-60 minutes, or until the edges are set and the center jiggles slightly.
- Remove from the oven and let the cheesecake cool in the water bath for 1 hour. Then remove the foil, run a thin knife around the edge, and refrigerate for at least 4 hours, or overnight, until fully set.
Notes
- For an extra silky texture, ensure all your ingredients are at room temperature before mixing.
- For a gluten-free option, substitute graham crackers with gluten-free cookies.
Nutrition
Calories: 575kcalCarbohydrates: 39gProtein: 9gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 171mgSodium: 338mgPotassium: 222mgFiber: 1gSugar: 30gVitamin A: 1466IUVitamin C: 0.2mgCalcium: 119mgIron: 1mg
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