Who doesn’t like cheesecake? Personally, I don’t really know anyone… It is such a crowd pleasing dessert that can be dressed in many different flavours as it carries them beautifully. Cheesecake overall is one of my all time favourites and this particular Chocolate Marble Cheesecake is quite high up the list. It’s creamy, very chocolatey and with a hint of vanilla sneaking through, yum! It is also a brilliant centrepiece cake and on this particular occasion dressed up for Easter. It is not overly sweet as majority of its sugar content comes from condensed milk and of course chocolate but it is oh so delicious. Feel free to substitute milk chocolate for dark one if you are not a fan.
One thing you need to know about this cake is that it uses special type of Polish curd cheese called Twaróg which is widely available from all major supermarkets in the UK. You can find it in Chilled World Foods part of the refrigerated goods. The type I have used for this recipe is here Twaróg . The best type to use is either full fat or half fat twaróg (I would go for one of each). DO NOT be tempted to use fat free version as your cheesecake will simply not taste nice. If for some reason you are struggling to source twaróg, the closest substitution would be quark, although I have never baked with it.
Twaróg, as you buy it, is not quite ready for use in a cheesecake. It has got quite grainy, curdly texture and therefore it needs to be mixed in food processor with a blade until it’s creamy and smooth. If you happen to own a meat grinder that’s even better. 🙂 Pass it through the smallest attachment at 2-3 times which will give you consistency of twaróg that you need. I know it seems like a bit of a faff but, I promise you, it’s worth it. 🙂
Chocolate Marble Cheesecake has a brownie base which you bake first. Once brownie is ready, you will need to wrap your baking tin in unbroken piece of aluminium foil to prevent any water getting inside your tin as the best way of baking this cheesecake is using the water bath. Water bath means, basically, that you are putting your cake tin inside a bigger roasting tin/tray which you fill with hot water half way up the sides of your cake tin. This ensures even and smooth bake without any cracks on the surface of your cheesecake. In my opinion, it’s well worth the effort.
This Chocolate Marble Cheesecake is so very different from ‘cream cheese’ style cheesecake popular in the UK but give it a try, you won’t be disappointed!
I’m linking this recipe with the following blog challenges: