Marble CheeseCake

Cheesecake gets even better when it is made with chocolate crumbs and cocoa. This gorgeous chocolate marble cheesecake tastes as delicious as it looks. It’s an easy, yet impressive, make-ahead dessert. This Chocolate Marble Cheesecake recipe and my the foolproof way of baking it will give you the confidence you need for it to turn out perfect!

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Marble CheeseCake
Prep Time
10 mins
Cook Time
40 mins
Total Time
4 hrs 50 mins
 
Recipe Creator: Bhavna
Ingredients
  • FOR THE CRUST
  • Graham cracker crumbs 1/2 Cup (8 tbs)
  • Butter 1 1/2 Tablespoon , melted
  • Brown sugar 1 Tablespoon
FOR THE CREAM CHEESE
  • Cream cheese 8 Ounce , softened
  • Cornstarch 1 Tablespoon
  • Sugar 1/3 Cup (5.33 tbs)
  • Vanilla essence 1 Teaspoon
  • Milk 3 Tablespoon
  • Nutella chocolate hazelnut spread 1 Can (10 oz), whipped
Instructions
GETTING READY
  1. Preheat the oven to 350 degrees F.
MAKING
  1. For the crust: In a mixing bowl, add and combine together the graham cracker crust with butter and sugar. Mix until well combined.
  2. Take 2 small springform pans and add the crust mixture into it. Using a flat spoon, spread the mixture around evenly inside the pan. Bake this for about 5 - 8 minutes or until the edges of the crust turn brown. Once done, remove and set aside.
  3. For the marble cream cheese: In a blender, add the cream cheese, cornstarch, sugar, vanilla essence and milk. Blend until smooth and creamy.
  4. Take the springform pans with crust and pour about 1/4 cup of the cream cheese mixture in each pan. Using a spoon gently even out the mixture.
  5. Slowly pour in the nutella chocolate mixture in a circular method. Then pour in the remaining cream cheese mixture over the chocolate.
  6. Top the last layer of chocolate swirl over the cream cheese and using the end of a spoon, gently swirl the chocolate layer with the cream cheese, making sure not to touch the crust or bottom layers.
  7. Bake these pans in the preheated oven for 35 - 40 minutes. Once done, switch off the oven and let the pans cool inside the oven for 30 minutes.
  8. After 30 minutes, remove and cool the pans on a rack for about 30 - 45 minutes before refrigerating to allow the cheesecake to retain its shape.
  9. Once cooled completely, refrigerate the pans for about 2 hours before serving.
SERVING
  1. Serve the cheesecake slices with cut fruits or a scoop of vanilla ice cream.