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!
Chocolate Marble Cheesecake
- 50 g plain flour
- 50 g unsalted butter
- 110 g caster sugar
- 1 large egg
- 40 g dark chocolate
- 500 g Polish twaróg half or full fat
- 1 397 g can condensed milk
- 3 eggs
- 100 g dark or milk chocolate or half and half
- 1 tsp vanilla extract
- 50 g dark chocolate
- 50 g milk chocolate
- 40 g unsalted butter
- Chocolate Mini Eggs for Easter touch
- Start with melting butter and chocolate in a small pan. Make sure you keep stirring them to prevent burning. Set aside and let it cool a little
- Mix an egg and sugar in a food processor until pale and fluffy (use egg beater attachment).
- Slowly start pouring in your melted chocolate/butter and continue mixing until well incorporated.
- Add sieved flour and mix again.
- Pour the brownie mix to small round springform cake tin (19-20cm diameter) or rectangular one (19x28cm) lined with baking paper (bottom only). Bake in 170°C for 12-15 min.
- Prepare your cheese as per advice in the blog post above.
- Melt chocolate gently in a bowl placed over the pot with simmering water (bain marie). Cool slightly.
- Mix cheese together with eggs, vanilla extract and condensed milk until just incorporated. Do not over mix as too much air is going to make your cheesecake raise rapidly and then deflate quickly as well.
- Keep roughly a cup of cheesecake mixture aside.
- Pour majority of cheesecake mixture onto baked brownie.
- Mix the remaining cup with melted chocolate and put in blobs onto the cheesecake already in the tin. With the end of the spoon/spatula create swirls all over the mixture which will give you marble effect once baked.
- Bake cheesecake in the water bath (see the post above) in 150°C for about 50-60 min. There should be a little wobble still in the middle of the cheesecake but it should feel firm to the touch. Let your cheesecake cool inside the oven with the door slightly ajar. Once cool, chill it well in the fridge for couple of hours but preferably overnight.
- Prepare your topping by melting both chocolates and butter in a small pan, mixing constantly. Once melted, pour it over cold cheesecake. You can make one smooth chocolatey surface or zig zag patterns, whatever you fancy. Once it cools again, decorate with Mini Eggs (if it's Easter or perhaps cause you fancy) and enjoy!
If you are looking for some more cheesecake inspiration then you must try this epic Baked Lemon Curd Cheesecake and I even have a recipe that teaches you how to make your own lemon curd! Alternatively, try this quick and easy no bake Stem Ginger Cheesecake which is a perfect make-ahead dessert with hands on time of only 20min! If you are a fan of Mini Eggs or fancy something with Easter vibe then check out my White Chocolate & Mini Eggs Blondies which are quick and easy to bake and utterly delicious!
Have you tried my Chocolate Marble Cheesecake? Leave a comment at the bottom of this post, I love reading them!
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I’m linking this Chocolate Marble Cheesecake with the following blog challenges: