Marbled Cheesecake

    4 hours

    With a delightful vanilla cheesecake base chocolate cheese cake is swirled through before baking. It is a great effect for minimal additional work.

    48 people made this

    Serves: 12 

    • Base
    • 1 1/2 cups crushed sweet biscuits
    • 6 tablespoons butter, softened
    • Filling
    • 60g dark cooking chocolate, diced
    • 500g cream cheese, softened
    • 1/2 cup (125g) white sugar
    • 1/2 teaspoon vanilla essence
    • 2 eggs

    Preparation:20min  ›  Cook:40min  ›  Extra time:3hours chilling  ›  Ready in:4hours 

    1. Preheat oven to 165 degrees C.
    2. In a medium bowl combine biscuit crumbs and butter. Mix well then press into the bottom of a 20cm springform pan.
    3. Bake in preheated oven for 10 minutes.
    4. In a microwave-safe bowl microwave chocolate until melted. Stir occasionally until chocolate is smooth.
    5. In a large bowl beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.
    6. Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife swirl the batter to create a marble effect.
    7. Bake in the preheated oven for 30 to 35 minutes or until centre is set.
    8. Cool to room temperature then refrigerate for 3 hours or overnight before serving.

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    Reviews and Ratings
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    Reviews in English (38)


    I used 3 packages of cream cheese and 3 eggs instead since I thought that using 2 packages wouldn't be enough. Still, it turned out very flat... only 1.5 inches. Very tasty, but presentation wise needed a little work since it was so flat.  -  01 Dec 2002  (Review from Allrecipes USA and Canada)


    For those who find that there is too much crust in this recipe, you can use 1 cup of graham cracker crumbs with about 4 tablespoons of butter instead of the original. I pressed that amount into a 9-inch tart pan and my cheesecake came out perfect. I used about 2 tablespoons less sugar in the cream cheese mixture and it was already sweet enough. It was quite difficult to get the "marbled" look because there was too much of the chocolate mixture. I would suggest mixing at most 1/2 cup instead of 1 cup of cream cheese mixture with 1 ounce of melted semi-sweet chocolate and swirling it into the rest of the cream cheese mixture. Overall, it was yum!  -  25 Sep 2006  (Review from Allrecipes USA and Canada)


    Awesome, awesome, awesome!! How much work it was doesn't was so good!  -  28 Aug 2002  (Review from Allrecipes USA and Canada)