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Chocolate Marbelized Cheesecake



Chocolate Marbelized Cheesecake
(Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 102. 

This is absolutely delicious and not that difficult at all. The consistency is custardlike, very velvety and super rich. I have to say that I got more compliments on the crust which I made differently from Maida's recipe. I have included it and highly recommend it. With the availability of graham cracker crumbs already ground and boxed, buying cookies to make it seems unnecessary unless you are going for a different flavor of cookie.

I am not exactly sure if my springform pan size is the one she recommended. She says 8.5" - my smallest pan measures 8" across the bottom and about 7 3/4" inside the pan. 

I served this with some marionberry jelly and it was excellent.  

Crust (Maida's)

4 oz. chocolate wafer cookies (or crushed graham cracker crumbs)
2 tablespoons sweet butter, melted

Butter the sides only of an 8 x 2.5 x 3 inch springform pan. 

Mix the crumbs with the butter. Press the mixture down firmly along the bottom of the springform pan. Refrigerate while you prepare the cake.

Crust (Mine)

1 1/4 cup graham cracker crumbs
1/4 cup cocoa powder (I use Dutch process but any would be ok)
1/4 cup brown sugar
1/3 cup melted butter

Combine all ingredients in a food processor. Press on the bottom of the springform pan and refrigerate while preparing the filling.

Cheese Mixture

6 oz. semi-sweet chocolate
12 oz. cream cheese (room temperature)
1 tsp. vanilla extract
1/2 cup granulated sugar
2 large eggs
2 cups sour cream
Pinch of salt

Adjust rack 1/3 from bottom of oven. Preheat oven to 350 degrees.

Melt the chocolate over barely simmering water in the top of a double boiler. When partially melted, remove from the heat and stir until blended. Set aside.

Beat the cream cheese until smooth. Add the vanilla and sugar and mix well.

Add the eggs, one at a time, until incorporated.



Add 1 1/2 cups of the sour cream (reserving 1/2 cup) and mix.



Remove the bowl from the mixer and set aside 1 1/2 cups of the mixture.



In a separate bowl, mix the melted chocolate with the 1/2 cup of sour cream. Then add the reserved 1 1/2 cups of cheese mixture and beat until smooth.




You will have two bowls of batters.



Use a large spoon and place dollops of each batter over the chilled crust (alternating the batters).



Use a thin metal spatula or knife to marbelize the mixtures.



Briskly rotate the pan first in one direction, then the other to level the top of batter.

Bake for 30 minutes. It will seem soft but it is done.



Let stand on a wire rack for several hours until room temperature. Refrigerate for 5-6 hours or longer. 

Carefully cut around the sides of the pan with a sharp knife to loosen and remove the sides of the pan. Use a large spatula to carefully remove from the bottom pan. Transfer to a plate. Serve cold.





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