Discover the ultimate indulgence with this Decadent Chocolate Marble Cheesecake. Unlike traditional cheesecakes with a firm crust, this version skips the cookie base for a smoother, creamier experience. The beautifully marbled surface, achieved by delicately mixing the light and dark layers, makes it a showstopper at any gathering. Perfect for dessert or even a luxurious breakfast alternative, this cheesecake is sure to impress!
Nutritional Information
- Calories: 223.16 kcal per serving
- Servings: 12
Preparation Time: 1 hour
Macronutrients (per serving):
- Protein: 11.61 g
- Fat: 9.60 g
- Carbohydrates: 22.86 g
Ingredients for 12 Servings
- Cream cheese: 14 oz (400 g)
- Cottage cheese (18% fat): 10.6 oz (300 g)
- Eggs: 3 large
- Sugar: 1 cup (200 g) + 1 tbsp
- Cocoa powder: 3 tbsp
- Strong brewed coffee: 2 tbsp
- Vanilla sugar: 1 tbsp
- Lemon juice: 1 tsp
- Salt: a pinch
Instructions
Step 1
Press the cottage cheese through a sieve or blend it in a food processor for 2-3 minutes. Add the cream cheese, eggs, sugar (reserve 1 tbsp), vanilla sugar, lemon juice, and salt. Quickly whisk together until well combined.
Step 2
In a separate bowl, mix cocoa powder, strong brewed coffee, 1 tbsp of sugar, and 1 tbsp of water. Add 1/3 of the cheese mixture to this bowl and stir with a spatula until fully blended.
Step 3
Preheat your oven to 350°F (180°C). Prepare a deep, non-springform baking pan (8 inches/20 cm in diameter). Place a round piece of parchment paper on the bottom and line the sides with parchment paper, ensuring it is 1.2 inches (3 cm) higher than the pan’s edge.
Step 4
Pour the plain cheese mixture into the pan. Spoon the chocolate mixture into the center. Use a thin knife or spatula to swirl the mixtures together, creating a marble effect.
Step 5
Place the pan in a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the cheesecake pan. Bake for 40 minutes. Then, turn off the oven and leave the cheesecake inside to cool completely. Once cooled, cover with plastic wrap and refrigerate for 12 hours.
Step 6
To unmold, place a large flat plate over the cheesecake and invert. Tap the bottom of the pan gently to release the cheesecake. This should be easy with the parchment paper.
Step 7
Remove the pan and peel off the parchment paper. Invert the cheesecake again onto a serving plate. Cut with a knife dipped in hot water, wiping the knife clean between each slice for neat cuts.
Helpful Tip
To prevent cracks in your chocolate marble cheesecake, avoid over-whipping the cheese mixture. Also, ensure the cottage cheese is not too moist by pressing it for 4-6 hours before use.
Additional Information
This Chocolate Marble Cheesecake is not just for dessert; it makes a rich and delightful breakfast, offering a decadent alternative to traditional cheese pancakes or casseroles. Enjoy its creamy texture and stunning presentation at any time of the day!
