Marbled cheesecake

Name: Marbled cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: Cookies 6.5 oz; Butter 3.5 oz; Cream cheese 2 ¼ cups; Sugar 9 ½ tbsp; Fresh liquid cream (plus 2 tablespoons) 3.5 oz; Gelatin in sheets 0.3 oz; Vanilla extract 1 tsp; Dark chocolate 5.3 oz; Cream cheese 0.7 cup; Powdered sugar 0.4 cup; Egg yolks 1; Gelatin in sheets 0.2 oz; Fresh liquid cream 2 spoonfuls

it fr es de br

590

Calories per serving

Energy Kcal 590
Carbohydrates g 54.3
of which sugars g 44.5
Protein g 8.2
Fats g 37.8
of which saturated fat g 22.25
Fiber g 0.3
Cholesterol mg 133
Sodium mg 264

Difficulty: Easy
Prep time: 30 min
Serving: 10
Cost: Low
Note plus 30 minutes to set the cookie base and 4-6 hours to set the cream

PRESENTATION

Marble cheesecake is that kind of dessert you know will steal the show at any gathering. It's got all the creamy goodness of classic American cheesecake, but with a twist—chocolate and vanilla swirl together for a stunning marble effect. I mean, just like those fancy marbled bundt cakes. It's super elegant, and feels like a culinary win, even though it's pretty simple to make. This marbled cheesecake recipe uses two cheese batters: one vanilla, one dark chocolate. Swirl them together and—bam!—you get that zebra look that's almost too pretty to eat. That's why this chocolate swirl cheesecake is a big hit at birthdays, holidays, or really, any time you want to impress.

People often feel a bit nervous about the marble look, but here's the deal: it's easier than it looks. Really. Just drag a knife or spoon through the batters—let the oven work its magic. Plus, you can mix up the flavors—try pistachio instead of chocolate or maybe some orange zest for a fresh twist. Whatever you do, the outcome is always a moist, homemade marble cheesecake that's a blast to make and eat. And listen, this dessert fits any occasion because it's both tender and eye-catching. Plus, for real, it pairs beautifully with a simple chocolate crust if you're feeling extra indulgent. Try this marbled cheesecake recipe at your next family dinner or special event, and you'll see how easy it is to get that bakery-quality look in your kitchen. With a few straightforward tips, you get a golden treat that's just as delicious to eat as it is to look at.

So here's the thing: give it a shot. You won't regret it. It's seriously, really, really good. Can't go wrong with that.

INGREDIENTS

590

Calories per serving

Ingredients for the base (for a 9-inch springform pan): Cookies 6.5 oz (180 g); Butter 3.5 oz (100 g)

for the vanilla cream: Cream cheese 2 ¼ cups (500 g); Sugar 9 ½ tbsp (120 g); Fresh liquid cream 3.5 oz (100 ml) - (plus 2 tablespoons); Gelatin in sheets 0.3 oz (8 g); Vanilla extract 1 tsp

for the chocolate cream: Dark chocolate 5.3 oz (150 g); Cream cheese 0.7 cup (150 g); Powdered sugar 0.4 cup (50 g); Egg yolks 1; Gelatin in sheets 0.2 oz (5 g); Fresh liquid cream 2 spoonfuls

Preparation

How to prepare Marbled cheesecake

To prepare the marbled cheesecake, start by setting up the base: put the cookies in the mixer 1 and chop them finely. Melt the butter in a saucepan; in the meantime, place the chopped cookies in a bowl and gradually add the melted butter 2, mixing everything together well. Butter a 9-inch springform pan; cut a circle of parchment paper the same diameter as the base of the pan and two strips the same height as the sides, then line the pan itself. For more details, consult the lining a cake pan with parchment paper guide from the Cooking School. Pour the crumbled cookies into the parchment-lined pan and use a spoon to compact the cookie base 3. Chill the mixture in the refrigerator for half an hour or in the freezer for about ten minutes.

Now move on to the filling: prepare the white cream by soaking 8g of gelatin sheets in cold water to soften them 4. Beat the cream cheese with the sugar, vanilla 5, and 100ml of heavy cream 6, obtaining a smooth and homogeneous mixture. Heat two tablespoons of cream (you can do this in the microwave for convenience) and dissolve the previously drained and squeezed gelatin in it.

Allow the cream and gelatin mixture to cool, then add it to the rest of the cream 7, and set aside. Now prepare the chocolate cream: put the dark chocolate in a bowl 8 and place it in a saucepan half-filled with water. Then turn on the heat and melt the chocolate in a double boiler. In a separate bowl, place the cream cheese and powdered sugar and mix the two ingredients with an electric mixer. Then add the melted and cooled chocolate and beat the ingredients together 9.

Once you have obtained a homogeneous mixture 10, transfer it to a stand mixer (or a large bowl to work with an electric mixer) and add an egg yolk 11. Start the beaters to mix the mixture and finally add the cream 12, in which you have previously dissolved the gelatin, and mix to incorporate the ingredients.

At this point, you can start assembling your cheesecake: spoon the white cream 13 in spaced dollops onto the now compacted cookie base, filling the gaps with the dark cream. To achieve the marbled effect, use a fork and make an upward movement to lightly mix the two batters 14. Place the marbled cheesecake in the refrigerator for at least 4-6 hours before serving it 15.

Storage

The marbled cheesecake can be stored in the refrigerator, covered with plastic wrap, for 3-4 days. Or you can freeze it, preferably dividing it into portions, in suitable food containers. Remember to thaw it slowly in the refrigerator.

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Marbled cheesecake

PRESENTATION

INGREDIENTS

How to prepare Marbled cheesecake

Storage

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