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Chocolate Marble Cheesecake Recipe

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4.1 from 23 reviews

This decadent Chocolate Marble Cheesecake features a rich Oreo crust paired with a creamy cream cheese filling swirled with luscious semi-sweet chocolate. The combination of the crunchy Oreo base and the smooth, velvety marble cheesecake creates a perfect balance of textures and flavors, making it an indulgent dessert ideal for special occasions or any time you crave a chocolatey treat.

Ingredients

Oreo Crust

  • 3 cups Oreo crumbs (about 34 Oreos)
  • ½ cup unsalted butter, melted
  • ¼ teaspoon kosher salt

Cheesecake Layer

  • 32 ounces full-fat cream cheese, softened
  • 1⅓ cups granulated sugar
  • 3 tablespoons cornstarch
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla paste or extract
  • 1 cup full-fat sour cream, room temperature
  • 4 ounces semi-sweet chocolate bar (60-70% cacao), melted and slightly cooled

Instructions

  1. Prepare the crust: In a mixing bowl, combine the Oreo crumbs, melted unsalted butter, and kosher salt until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan, creating a compact and even crust. Place in the refrigerator to chill while preparing the filling.
  2. Make the cheesecake filling: Using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add the granulated sugar and cornstarch, continuing to mix until fully incorporated and the batter is silky with no lumps.
  3. Add the eggs and flavoring: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the mixture is smooth. Stir in the vanilla paste or extract and the full-fat sour cream, mixing just until combined to maintain a creamy texture.
  4. Create the chocolate marble: Pour about two-thirds of the cheesecake batter over the prepared crust and spread evenly. Add the melted, slightly cooled semi-sweet chocolate to the remaining batter and mix thoroughly. Dollop the chocolate cheesecake batter over the plain batter in the pan and use a skewer or knife to gently swirl the two together, creating a marbled effect.
  5. Bake the cheesecake: Preheat the oven to 325°F (163°C). Place the springform pan on the center rack and bake for approximately 55-65 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Avoid overbaking to keep the cheesecake creamy.
  6. Cool and chill: Once baked, turn off the oven, crack the oven door, and allow the cheesecake to cool slowly inside for 1 hour to prevent cracking. Then, remove from the oven and refrigerate for at least 4 hours or preferably overnight to set completely before serving.
  7. Serve: Run a knife around the edges of the cheesecake before releasing the springform pan. Slice with a sharp knife, wiping it clean between cuts for neat slices, and enjoy the rich chocolate marble flavor.

Notes

  • Use room temperature ingredients to ensure a smooth batter and prevent lumps.
  • Melting the chocolate and allowing it to cool slightly prevents it from cooking the eggs when mixed in.
  • Swirling technique is key to achieve a beautiful marble effect without overmixing.
  • Chilling the cheesecake overnight improves texture and flavor.
  • To prevent cracks, avoid overmixing and do not overbake the cheesecake.
  • Full-fat cream cheese and sour cream enhance richness and creaminess.

Find it online: https://justsosavory.com/chocolate-marble-cheesecake-recipe/