Marbled Royal Cheesecake
Indulge your senses with this Marbled Royal Cheesecake, a show-stopping dessert that combines creamy vanilla cheesecake with rich, bittersweet chocolate in a mesmerizing marbled design. Featuring a buttery graham cracker crust as its base, this elegant cheesecake is perfectly balanced with a velvety texture and just the right amount of sweetness. Each bite is a luxurious blend of flavors, brought together with simple yet precise techniques like swirling batters for a stunning visual effect and using a water bath to ensure a crack-free, silky finish. Perfect for special occasions or when your sweet tooth craves sophistication, this cheesecake is as visually impressive as it is delicious. Serve chilled and prepare to impress your guests with every slice of this decadent masterpiece!
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Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 120 milliliters sour cream
- 120 grams bittersweet chocolate, melted and cooled slightly
Directions
Step 1
Preheat your oven to 325°F (160°C). Grease a 9-inch (23-cm) springform pan and wrap the outside with aluminum foil to ensure no water seeps in during baking.
Step 2
In a mixing bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
Step 3
In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy, about 2-3 minutes.
Step 4
Add the vanilla extract, and mix well. Then add the eggs, one at a time, mixing on low speed after each addition until incorporated.
Step 5
Gently fold in the sour cream until just combined. Avoid overmixing to prevent air bubbles.
Step 6
Remove one-third of the batter to a separate bowl and gently fold the melted bittersweet chocolate into this portion.
Step 7
Pour the vanilla batter into the crust, spreading it evenly. Spoon the chocolate batter over the top in dollops.
Step 8
Using a knife or skewer, gently swirl the two batters together to create a marbled effect. Be careful not to over-swirl, as you want distinct patterns.
Step 9
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This will create a water bath to prevent cracks.
Step 10
Bake for 65-75 minutes, or until the edges are set and the center slightly jiggles when shaken. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour.
Step 11
Remove the cheesecake from the water bath and let it cool to room temperature. Then cover it and refrigerate for at least 4 hours, preferably overnight.
Step 12
Unlock and remove the springform pan and slice the cheesecake to serve. Enjoy your decadent Marbled Royal Cheesecake!
Nutrition Facts
| Serving size | 1613.4 grams (1613.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5789 |
| Total Fat 412.00g | 528% |
| Saturated Fat 238.10g | 1191% |
| Cholesterol 1742mg | 581% |
| Sodium 3793mg | 165% |
| Total Carbohydrate 464.40g | 169% |
| Dietary Fiber 13.40g | 48% |
| Total Sugars 331.10g | |
| Protein 92.60g | 185% |
| Vitamin D 164IU | 820% |
| Calcium 1131mg | 87% |
| Iron 19mg | 105% |
| Potassium 1772mg | 38% |
Source of Calories