Chocolate Marble Cheesecake

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It has been a while since the last time I baked. Well, aside from French Macarons though... Lately, my mood for baking is fairly at its peak. So, in preparation for our Eid holidays here in UAE, I made sure to have sufficient stock of my baking ingredients. I have also been busy watching baking videos and reading some tips in making a simple cake into something more enticing. One of the best helpful hint I’ve learned and already applied is combining the magic of the classic chocolate cake and my personal favourite cheesecake. Yes, 2-in-1 treat!

I know that this tip might not be new to some good bakers’, however, I guess posting this would also be a great help for others who love experimenting their baking skills.

Ingredients:

• 1/4 cup + 3 tablespoon of butter
• 1 cup of crushed Chocolate Graham crackers
• 1/2 cup of unsweetened chocolate chips
• 300 grams of cream cheese
• 3/4 cup + 4 tablespoon of sugar
• 2 eggs
• 1/2 cup of whipped cream
• 1/4 cup flour

Procedure:

1. Preheat the oven at 175^oC.
2. Melt 1/4 cup of butter and mix with the crushed graham crackers.
3. Press onto the bottom and sides of the baking pan.
4. Freeze the crust for at least 30 minutes. Set aside.
5. Place the chocolate chips, 3 tablespoon butter and 4 tablespoon sugar in a heatproof bowl and place the bowl over a pan of barely simmering water.
6. When the chocolate softens a bit, stir a little to help it melt a bit faster. Set aside.
7. Place the cream cheese in a large mixing bowl and beat using a mixer until fluffy.
8. Add the 3/4 cup sugar and flour to the cream cheese and beat until the mixture is smooth.
9. Add the eggs, one at a time while beating after each addition.
10. Pour the whipped cream and mix.
11. Divide the cream cheese batter into two portions by pouring half into a another mixing bowl.
12. Add the melted chocolate to one portion and fold until well incorporated.
13. Pour the white and dark batters alternately onto the frozen crust.
14. Using a thin rubber spatula swirl the batter to create the marbled effect.
15. Bake in a 175^oC oven for an hour or until the cheesecake is cooked. (The cheesecake is done when the edges are firm but the center is still a bit jiggly.)
16. Best serve after refrigerated for at least an hour. Enjoy! =D