Cheesecake Series (S1 E2): Grandma’s Favourite Chocolate Marbled Cheesecake!
Okay, my wonderful foodie friends, and welcome back to the Cheesecake Series! After the fruity delight of our series premiere, I am so excited for Episode 2. Today, we’re diving into a recipe that’s pure nostalgia, comfort, and chocolatey-cheesy bliss. This one comes straight from the heart – it’s inspired by the kind of decadent, special-occasion dessert that only a grandma can perfect.
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The Beautiful Marble Effect: Creating that gorgeous swirl of chocolate and vanilla batter is surprisingly easy and makes for a truly show-stopping dessert. Rich Chocolate & Tangy Cream Cheese: A match made in heaven! The slightly bitter notes of the chocolate perfectly balance the tangy, creamy cheesecake filling. The Homemade Chocolate Sauce: So much better than store-bought! This simple, rich, Hershey’s-style syrup adds an extra layer of chocolatey indulgence. Grandma’s Tried-and-True Techniques: From the buttery graham cracker crust to the slow cool-down in the oven for a crack-free finish, these are the tips that guarantee success. The Ultimate Comforting Indulgence: This is the kind of dessert that creates memories.
Continuing Your Cheesecake Series Adventure! Family Gatherings & Holiday Dinners: It’s a guaranteed crowd-pleaser. A Special Birthday Treat for the Chocolate Lover in Your Life. When You Need a Truly Decadent and Comforting Dessert. A Fun Baking Project That Looks Incredibly Impressive.
Whip Up the Chocolate Sauce: This can be done ahead, making assembly day even easier! Make & Bake the Crust: The classic, buttery graham cracker base. Mix the Perfect Cheesecake Filling: Get it smooth, creamy, and lump-free! Create the Marble: Separate some batter, mix with chocolate, then dollop and swirl for that beautiful effect. Bake Low & Slow (with a Water Bath!): The secret to a perfect, creamy, crack-free cheesecake. Chill, Drizzle, & Serve! Patience during chilling is rewarded with cheesecake perfection.
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For the Crust:
1 ½ cups crushed graham crackers (or digestive biscuits) ¼ cup granulated sugar ½ cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened to room temperature (680g total) 1 cup granulated sugar 1 tsp vanilla extract 3 large eggs, at room temperature 1 cup sour cream or heavy cream, at room temperature 4 oz (113g) semi-sweet or dark chocolate, melted and slightly cooled
For the Homemade Hershey’s-Style Chocolate Syrup:
1 cup unsweetened cocoa powder 1 ½ cups granulated sugar 1 cup water ⅛ tsp salt 1 tsp vanilla extract
Make the Chocolate Syrup (Can be done ahead): In a medium saucepan, whisk together the unsweetened cocoa powder, granulated sugar, and salt. Pour in the water and whisk until a smooth paste forms, then continue whisking until fully combined. Place the saucepan over medium heat and bring to a boil, stirring constantly to prevent scorching. Once boiling, reduce the heat to low and let it simmer for 3–5 minutes, stirring, until it has thickened slightly (it will thicken more as it cools). Remove from the heat and stir in the vanilla extract. Let the syrup cool completely. Transfer to a jar or airtight container and store in the refrigerator. It will last for about 2 weeks.
Prepare the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan. In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles damp sand. Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool on a wire rack.
Make the Cheesecake Filling: In a large bowl, using a hand mixer or stand mixer, beat the softened cream cheese on medium speed until completely smooth and creamy, with no lumps. Add the 1 cup of granulated sugar and beat until well combined and smooth. Scrape down the sides of the bowl. Mix in the vanilla extract. With the mixer on low speed, add the room temperature eggs one at a time, beating until just combined after each addition. Do not overmix! Using a spatula, gently fold in the room temperature sour cream or heavy cream by hand until the batter is smooth. Scoop out about 1 cup of the plain cheesecake batter into a separate small bowl. Add the melted (and slightly cooled) chocolate to this small bowl and mix until fully combined.
Marble the Cheesecake: Pour the remaining plain cheesecake batter into the cooled crust. Spoon the chocolate batter in large dollops over the top of the plain batter. Insert a knife or a skewer about an inch into the batter. Gently swirl it through the batters in a figure-eight or S-shaped motion to create a marbled pattern. Be careful not to overmix, or you will lose the distinct swirls.
Bake the Cheesecake (with a Water Bath): Place the springform pan into a large roasting pan or a larger cake pan. Fill the outer roasting pan with about 1 inch of hot water. This water bath (bain-marie) creates a humid environment in the oven, which is the key to preventing cracks. Carefully place the entire setup in the preheated oven. Bake for 55–65 minutes. The cheesecake is done when the edges are set, but the center 2-3 inches still have a slight jiggle (like Jell-O). Turn off the oven, crack the oven door open, and let the cheesecake cool slowly in the oven for 1 hour. Remove from the oven and the water bath. Let it cool completely at room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight.
Serve: Once fully chilled, run a thin knife around the edge of the pan before releasing the springform collar. Slice the cheesecake (wiping the knife with a warm, damp cloth between each cut yields the cleanest slices). Drizzle generously with your homemade chocolate syrup. Add a dollop of whipped cream, some chocolate shavings, or fresh berries for that extra nostalgic "Grandma's touch."
9-inch Springform Pan Large Roasting Pan (for water bath) Electric Mixer (Hand or Stand) Several Mixing Bowls (Large, Medium, Small) Saucepan & Whisk (for syrup) Spatula & Measuring Cups/Spoons
Room Temperature is Key: For a silky-smooth, lump-free filling, your cream cheese, eggs, and sour cream must be at true room temperature. Don't Overmix Eggs: Beating too much air into the batter after adding the eggs is a primary cause of cracking. Mix on low and stop as soon as they're incorporated. The Water Bath is Your Best Friend: Don't skip it! It’s the secret to a perfectly creamy, evenly baked, and crack-free cheesecake. You can wrap the outside of your springform pan in a couple of layers of heavy-duty aluminum foil to prevent any water from seeping in. Patience is a Virtue (Especially for Chilling): Cheesecake needs that long, uninterrupted chill time to fully set its texture and flavor. Don't rush it!
Whipped Cream: A classic for a reason. Fresh Berries: Raspberries or strawberries offer a nice tart contrast to the rich chocolate. Chocolate Shavings: Use a vegetable peeler on the side of a bar of chocolate for elegant curls. A Scoop of Ice Cream: Vanilla bean or coffee ice cream would be divine.
Calories: 2822 kcal (A very indulgent 141% of a 2000-calorie daily intake for the whole cake!) Protein: 51g (103% DV for the cake) Total Fat: 249g (A very high 384% DV for the cake! From cream cheese, butter, sour cream, chocolate, and eggs.) Saturated Fat: 145g (A staggering 912% DV for the cake!)
Total Carbohydrate: 122g (41% DV for the cake – from sugars, flour/crumbs, and cocoa) Sugars: 46g (52% DV for the cake)
Cholesterol: 880mg (A high 294% DV for the cake – from cream cheese and eggs) Sodium: 1709mg (74% DV for the cake) Caffeine: 144mg (From the cocoa and semi-sweet chocolate) Alcohol: 0.72g (This trace amount for the entire cake is likely attributed to the vanilla extract.)
Manganese: 3mg (166% DV) Vitamin A: 8164IU (163% DV – from butter, cheese, and eggs!) Copper: 2mg (145% DV – cocoa powder is a great source!) Phosphorus: 1201mg (120% DV) Magnesium: 419mg (105% DV) Vitamin B2 (Riboflavin): 1mg (101% DV) Selenium: 70µg (101% DV) Fiber: 24g (97% DV) Iron: 16mg (94% DV) Calcium: 612mg (61% DV – dairy power!) Zinc: 8mg (56% DV) Potassium: 1847mg (53% DV) Vitamin E: 7mg (50% DV) Vitamin B5 (Pantothenic Acid): 4mg (41% DV) Folate: 143µg (36% DV) Vitamin B12: 1µg (31% DV) Vitamin D: 4µg (28% DV) Vitamin K: 29µg (28% DV) Vitamin B6: 0.53mg (27% DV) Vitamin B3 (Niacin): 4mg (24% DV) Vitamin B1 (Thiamin): 0.35mg (24% DV)
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