This rich chocolate marble cheesecake is easy to prepare. (Photo credit: Brandi Cowen)
This rich, creamy cheesecake is easy to prepare, but be warned: like any cheesecake, it’s a time-consuming undertaking.
The taste of the graham cracker crust contrasts nicely with the sweet chocolate swirls, and the raspberry sauce brings out the flavour of the plain cheesecake. In short, this great make-ahead dessert will satisfy sweet tooths and fruit lovers alike.
The Recipe
Chocolate Marble Cheesecake
1 1/2 cups finely crushed graham crackers
1/4 cup finely chopped walnuts (optional)
1 tbsp sugar
1/2 tsp ground cinnamon (optional)
1/2 cup butter, melted
3 8-ounce packages of cream cheese, softened
1 cup sugar
2 tbsp all-purpose flour
1 tsp vanilla
1/4 cup milk
3 slightly beaten eggs
4 ounces semi-sweet chocolate
1.) In a medium mixing bowl, combine the graham crackers, the 1 tablespoon of sugar and, if desired, the walnuts and cinnamon. Stir in the melted butter. Press the crumb mixture into the bottom of an 8- or 9-inch springform pan. Set aside.
2.) In a large mixing bowl, beat the cream cheese, the 1 cup of sugar, the flour and the vanilla with an electric mixer just until combined. Stir in the milk and the eggs until the filling mixture is smooth. Divide the filling equally between two mixing bowls.
3.) Melt the semi-sweet chocolate and stir into one of the bowls containing the filling mixture.
4.) Pour the plain filling into the crust, and then add the chocolate filling. Use a butter knife or a metal spatula to gently swirl the fillings, creating a marble pattern.
5.) Bake in a 375F oven for 35 to 40 minutes, or until a 2 1/2-inch area around the outside edge appears set when gently shaken.
6.) Cool in the pan on a wire rack for 15 minutes. Use a small knife to loosen the crust from the sides of the pan and cool for an additional 30 minutes. Remove the sides of the pan and allow the cheesecake to cool completely on a wire rack. Cover and chill for at least four hours before serving.
Raspberry Sauce
3 cups raspberries, fresh or frozen
1/3 cup sugar
1 tsp cornstarch
This tart raspberry sauce contrasts nicely with the sweet cheesecake. (Photo credit: Brandi Cowen)
1.) For the raspberry sauce, place half of the berries in a blender or food processor. Blend until berries are smooth. Press berries through a fine sieve and discard the seeds. Repeat this process with the remainder of the berries.
2.) In a small saucepan, combine the sugar and the cornstarch, then add the sieved berries. Cook and stir over medium heat until the sauce thickens and becomes bubbly. Cook for 2 minutes more, stirring continuously. Transfer to a bowl, then cover and chill for at least one hour.
Mix It Up!
- Switch the raspberry sauce for strawberry sauce. To prepare the strawberry sauce, substitute 3 cups of fresh or frozen strawberries for the raspberries and reduce the sugar to just 1/4 cup. Do not sieve the strawberry sauce.
