Marbled Chocolate Cheesecake

    2 hours 10 minutes

    Almond flavoured cheesecake and chocolate flavoured cheesecake are swirled together to create a tasty marbled cheesecake.

    31 people made this

    Serves: 16 

    • Base
    • 3 cups chocolate biscuit crumbs
    • 1/2 cup finely diced almonds
    • 1/4 cup (60g) white sugar
    • 125g butter, melted
    • Filling
    • 60g dark cooking chocolate
    • 500g cream cheese, softened
    • 1 cup (220g) white sugar
    • 3 eggs
    • 1 teaspoon almond essence
    • 500g sour cream, room temperature

    Preparation:30min  ›  Cook:1hour40min  ›  Ready in:2hours10min 

    1. Preheat oven to 180 degrees C.
    2. Base: In a medium bowl combine biscuit crumbs, almonds, sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 25cm springform pan.
    3. Filling: In bowl over boiling water heat the chocolate stirring occasionally until it is melted and smooth. Remove from heat and allow to cool to lukewarm.
    4. In a large bowl beat the cream cheese and sugar until smooth. Beat in the eggs one at a time. Fold in the almond essence and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl then fold loosely back into plain filling. Pour into crust. With the tip of a knife swirl the filling to create a marbled effect.
    5. Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour with the door closed. Cool at room temperature then refrigerate overnight.

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    Reviews in English (28)


    Made this for Christmas Eve. Delicious and beautiful!! Make sure you bake cheesecake in a waterbath and after it bakes for indicated time, turn oven off and let cheesecake sit for an hour. This way it won't crack! Also, I added a teaspoon of almond extract to a cup of whipped cream and some powdered sugar and whipped for a VERY YUMMY whipped cream garnish!  -  17 Jan 2006  (Review from Allrecipes USA and Canada)


    I had never made a cheesecake before and this was SO easy and came out great both times I made it. My friends were incredibly impressed and amazed that it was my first. I cut back on the almond flavoring a bit the first time as previously suggested but think the amount called for in the recipe is better. I served it with fudge ice cream topping drizzed over it. YUM!  -  13 Dec 2002  (Review from Allrecipes USA and Canada)


    this is a great cheesecake! I used only half the amount of almond extract and only half the sugar in the crust. it was great. I also didn't do the "marble" thing, I just mixed everything together and it was perfect. the best cheesecake ever.  -  29 Dec 2002  (Review from Allrecipes USA and Canada)