A combination of two excellent cakes—cheesecake and brownie. The moist, chocolate cake is the base. On top of that comes a light and delicate cheesecake. The flavors permeate and mingle, creating a perfect dessert—a marble cheesecake.
This was our discovery. My mother spotted a cheesecake combining brownie with cheese in one of the culinary magazines. The first attempt was a failure—the cake was so sweet it was nauseating, and the gigantic amount of sugar killed the delicate flavor of the cheese mixture. We liked the idea so much, however, that we decided to improve it.
First, we removed a lot of the sugar. And that was a very good idea, which I often use in other recipes I find online or in magazines. As a result, the flavor of all the layers is perfectly discernible. The cake is still sweet, though, so don’t worry. It is, after all, supposed to be a dessert. We also tried different chocolates—from milk chocolate to the darkest variety. There is one winner: the chocolate I most like to use for baking, namely chocolate containing at least 70% cocoa.
A perfect cheesecake also needs good, white cheese, of course. At my favorite shop, I buy reliable cream cheese curd. It does not need to be ground, so I reach for it when I am short on time. When I have more time, I simply buy full-fat curd cheese and grind it at least twice. Ready-made cheese in a tub is also a good solution, but not every kind. I wrote about how to check which one is truly good quality here, in the recipe for passion fruit cheesecake.
Marble cheesecake is the simplest way to make cheesecake that I know: few ingredients, a simple recipe, and a formula that always works. The chocolate base consists of melted chocolate, butter, eggs, sugar, and flour. Exactly as in a classic brownie. The second, cheese layer is equally simple—the cheese only needs to be creamed with sugar and egg yolks, then whipped egg whites are added, and it is ready. Then everything goes into the pan in the right proportions: put two-thirds of the chocolate mixture on the bottom, then the cheese mixture, and decorate everything with the remaining chocolate batter. We can entrust the youngest cooks with making the swirls on top.
And finally, the most important thing, which makes the cheesecake light, velvety, and prevents it from sinking after baking—the baking technique. The cheesecake must rise very slowly and then cool just as slowly. Preheat the oven to only 165 degrees. The cheesecake must spend an hour and a half in it. Then turn off the heat and let the cake cool down peacefully. It tastes best if it rests in the refrigerator overnight.
P.S. If you like sweets, be sure to try this simple recipe for coconut cake. It disappears in a few minutes.
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Enjoy!
Recipe
MARBLE CHEESECAKE
Serves 8
preparation: 30 min
baking: 1 hr 30 min
Ingredients
CHOCOLATE CAKE
- 200 g dark chocolate (70%)
- 200 g butter
- 3 eggs
- 175 g powdered sugar
- 125 g wheat flour.
CHEESE MIXTURE
- 400 g curd cheese, ground three times
- 100 g powdered sugar
- 2 large eggs.
Method
- Preheat the oven to 165 degrees. Line the bottom of a 20-centimeter springform pan with baking paper, grease the sides with butter, and dust with flour.
CHOCOLATE CAKE
- Melt the chocolate and butter in a bain-marie. Leave to cool. Beat the eggs with the sugar, but do not whip them. Pour in the cooled chocolate and mix. Add the flour and mix again.
CHEESE MIXTURE
- Separate the egg yolks from the whites. Cream the sugar with the yolks, add the cheese, and mix thoroughly with a mixer. Whip the egg whites until stiff and add them to the cheese mixture. Gently fold in with a spatula.
CHEESECAKE
- Pour two-thirds of the chocolate batter into the bottom of the springform pan and smooth it out. Pour the cheese mixture over the chocolate batter and smooth it out again. Place the remaining chocolate batter on top. Use a wooden skewer to create a marble pattern in the batter. Bake at 165 degrees for 90 minutes. Turn off the heat and let the cake cool in the oven. Cover with aluminum foil and chill in the refrigerator, preferably overnight.
