Chocolate Marble Cheesecake
Chocolate Marble Cheesecake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat oven to 350°.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oven to 350°.
Toast almonds on a small baking sheet for 10 minutes, stirring occasionally.
Remove from oven; reduce heat to 325°.
Coat an 8-inch springform pan with cooking spray.
Wrap outside of pan in foil to prevent seepage.
Process chocolate wafers and almonds in a food processor until fine crumbs.
Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly).
Shake pan to distribute evenly.
Reserve remaining crumbs.
Purée ricotta in a food processor until smooth, about 1 minute.
Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth.
Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined.
Stir in chocolate chips.
Stir 1 cup plain filling into chocolate mixture.
Pour remaining plain filling into prepared pan.
Drizzle chocolate filling in a circular pattern over plain filling.
Using a knife, make circular strokes to create swirls in the plain filling.
Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan.
Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes.
Run a knife around inside of pan.
Remove foil; let cool on a rack.
Chill 6 hours or overnight before removing sides of pan.
Press reserved crumbs onto side of cheesecake.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.