Experience the elegance of a no-crust chocolate marble cheesecake, a surprising twist to the traditional crusted favorite. This version emphasizes the creamy, rich texture of the cheesecake, enhanced by swirls of chocolate and coffee for a visually stunning marble effect. Ideal for those seeking a sophisticated, yet straightforward dessert, this cheesecake is a true delight in both appearance and taste.
Servings: 12
Ingredients:
- Cream cheese: 14 oz (400 g)
- Cottage cheese, 18% fat: 10.5 oz (300 g)
- Eggs: 3
- Sugar: 7 oz (200 g)
- Cocoa powder: 3 tablespoons (45 mL)
- Strong brewed coffee: 2 tablespoons (30 mL)
- Vanilla sugar: 1 tablespoon (15 mL)
- Lemon juice: to taste
- Salt: a pinch
- Water: 1 tablespoon (15 mL) for the cocoa mixture
Cooking Time: 1 hour
Step-by-Step Cooking Instructions:
Prepare the Cheese Mixture: Blend the cottage cheese in a blender for 2-3 minutes until smooth. Add the cream cheese, eggs, most of the sugar (reserve 1 tablespoon for later), vanilla sugar, lemon juice, and a pinch of salt. Mix quickly to combine—do not overmix to avoid incorporating too much air.
Make the Chocolate Mixture: In a separate bowl, combine the cocoa powder, strong coffee, the reserved tablespoon of sugar, and 1 tablespoon of water. Mix well to form a smooth paste. Stir in one-third of the cheese mixture until well combined.
Prepare the Baking Form: Preheat the oven to 356°F (180°C). Line a 20 cm (8 inch) non-removable base baking form with parchment paper on the bottom and around the sides, extending 3 cm above the rim.
Assemble: Pour the plain cheese mixture into the prepared form. Spoon the chocolate mixture into the center. Using a thin knife or spatula, swirl the two mixtures together to create a marble effect.
Bake in a Water Bath: Place the cheesecake form inside a larger baking tray. Fill the tray with hot water halfway up the sides of the cheesecake form. Bake for 40 minutes, then turn off the oven and let the cheesecake cool inside until it reaches room temperature. Chill in the refrigerator for 12 hours covered with plastic wrap.
Unmold: Invert the cheesecake onto a large flat plate, tap the bottom to release, and remove the form and parchment paper. Carefully flip the cheesecake right-side up onto a serving platter.
Serve: Slice with a knife dipped in hot water and wiped clean after each cut for smooth slices.
Tips:
- To prevent cracks during baking, avoid over-mixing the batter and ensure the cottage cheese is not too moist by pressing it under a weight beforehand for 4-6 hours.
- This exquisite chocolate marble cheesecake is perfect as a luxurious dessert or even a rich breakfast alternative, offering a delightful twist on traditional baked goods.
