It’s really a cheesecake although it was baked in a pie dish. Why not in my trusty old springform pan? No exotic reason — I just couldn’t locate the pan’s removable bottom yesterday, that’s all, so I baked my amazing chocolate marble cheesecake in a pie pan.
Note that the following substitutions are possibly better choices: dark chocolate instead of sweet chocolate and crushed Oreo cookies in lieu of Graham crackers. If I had dark chocolate and Oreo cookies in the house yesterday, I would have used them.
- 1/3 cup butter
- 1 to 1 and 1/4 cups crushed Graham crackers
- 1 cup sweet chocolate morsels
- 500 grams cream cheese
- 3/4 cup sugar - plus two tablespoons
- 4 eggs
- 1 cup cream
- Preheat the oven at 350F.
- Melt the butter and pour into the baking pan. If you want one less utensil to wash, place the baking pan in the oven and melt the butter in there directly. Of course, you can’t do this if you’re using a springform or cheesecake pan in which case you will have to mix the melted butter with the cracker crumbs first and pour the mixture into the pan. Since I used a pie pan, I just added the crushed graham crackers to the melted butter. Freeze the crust.
- Place the chocolate in a heatproof bowl and place the bowl over a pan of barely simmering water. When the chocolate softens a bit, stir a little to help it melt a bit faster. You really want the chocolate to melt before it gets hot.
- Place the cream cheese in a large mixing bowl and beat with a wire whisk until fluffy. You can use a mixer if your arms don’t need the exercise. Add the sugar to the cream cheese and beat until the mixture is smooth.
- Add the eggs, one at a time, beating after each addition.
- Pour in the cup of cream and stir gently to combine.
- Divide the batter into two portions by pouring half into a another mixing bowl.
- Add the melted chocolate to one portion and fold until well incorporated and no dark or light streaks remain.
- Pour the white and dark batters alternately onto the frozen crust.
- Using a thin rubber spatula (please don’t use anything sharp as it may touch and break the crust underneath) swirl the batter to create the marbled effect. Bake in a 350F oven for an hour to an hour and 15 minutes.
- The cheesecake is done when the edges are firm but the center is still a bit jiggly. Turn off the oven but leave the cheesecake inside for about an hour to allow it to cool gradually.
- Then, take it out, cool to room temperature and transfer to the fridge and chill for a couple of hours before slicing the chocolate marble cheesecake.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.