Marbled cheesecake
Votes: 1
Time: 2 hours 35 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
The easiest way to decorate a cheesecake and give it a striking look is to create marbled streaks of a contrasting color on its surface. To do this, stir melted chocolate into part of the cream cheese filling and drizzle the chocolate over the vanilla filling, creating streaks or interesting patterns to your liking. The base of the cheesecake is a pressed crust made from a mixture of crushed graham crackers, sugar, and butter. Spread the filling on top, create patterns, and bake in the oven. This cheesecake doesn't require a water bath. It's quite simple to make and tastes excellent.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 1.5 cups chopped graham crackers
- 6 tbsp (90 g) butter, melted
- 1/4 cup sugar
Filling
- 60 g unsweetened chocolate
- 2 tbsp (30 g) butter
- 3 packages of 220g cream cheese at room temperature
- 1 cup of sugar
- 1 tsp vanilla extract
- 4 large eggs, lightly beaten
- 1 cup light cream
- Special equipment: springform pan with a diameter of 22 cm.
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Recipes with similar ingredients: crackers, butter, sugar, sugar-free chocolate, curd cheese, vanilla extract, eggs, cream
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Cake: In a large bowl, combine the crushed graham crackers, butter, and sugar. Pour the mixture into a springform pan and press it into the bottom, working up the sides. Freeze the pan.
- Filling: Microwave the chocolate and butter until completely melted, 1 minute.
- In a large bowl, beat the cream cheese, sugar, and vanilla with a mixer on medium speed until light and fluffy. Beat in 1 egg at a time, mixing well after each addition. Stir in the cream. Transfer 2-3 cups of the filling to another bowl and stir in the melted chocolate mixture. Pour the remaining filling over the cooled cake. Drizzle the chocolate filling over the top and run a knife through it to create swirls.
- Bake for 15 minutes, then reduce the oven temperature to 300°F (150°C) and bake until the outside of the cheesecake is set and the center is slightly jiggly, about an hour longer. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve the cheesecake at room temperature or chilled.
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