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    Home » Recipes » Cakes

    Published: Apr 30, 2019 · Modified: Jan 20, 2025 by joskitchenlarder · 25 Comments. · This post may contain affiliate links ·

    Baked Chocolate Marble Cheesecake with Brownie Crust

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    Slice of Chocolate Marble Cheesecake with Brownie Crust on a plate

    Baked Chocolate Marble Cheesecake with Brownie Crust is a perfect dessert for any occasion. Beautifully creamy it will satisfy both chocolate & vanilla fans with brownie crust adding another layer of indulgence.

    Chocolate Marble Cheesecake with Brownie Crust & crockery

    I love cheesecakes! Baked or no-bake ones it really doesn't matter! Ok, maybe I would sway slightly towards the baked ones but I do love both!

    My Baked Chocolate Marble Cheesecake with Brownie Crust is creamy, very chocolatey and with a hint of vanilla sneaking through, yum! It's not overly sweet so if you have a really sweet tooth swap dark chocolate for milk one here. Either way it is just extremely delicious and it makes perfect centrepiece for any occasion!

    Curd cheese (Twaróg) preparation and alternatives

    One thing you need to know about this cheesecake is that it uses special type of Polish curd cheese called Twaróg which is widely available from most major supermarkets in the UK. You can find it in Chilled World Foods part of the refrigerated goods. The one I have used for this recipe is here - Twaróg . The best type to use is full fat or half-fat twaróg (I would go for one of each or full fat only). DO NOT be tempted to use fat-free version here.

    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 (or a blender) until it's creamy and smooth. It will only take seconds.

    If you are struggling to source twaróg or simply do not want to use it, the closest substitution would be quark. Alternatively, simply use widely available cream cheese (I would go full fat here).

    Slice of Chocolate Marble Cheesecake with Brownie Crust on a plate

    Baking cheesecake using water bath method

    Baked 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 is (by far) the best method.

    However, if you don't have tray big enough or your oven is too small etc. you can get very similar result to "water bath" method by placing baking try/oven proof bowl etc. filled with boiling water on the shelf below the tin with your cheesecake. This method also ensures high humidity in the oven and even bake for your cheesecake

    Close up of Chocolate Marble Cheesecake with Brownie Crust

    Can I make this cheesecake with biscuit crust instead?

    If you don't fancy brownie crust you can simply make regular biscuit crust for your cheesecake using your favourite biscuits (digestives or graham crackers to name a few). Proportions for 20cm/8inch tin would be 250g/10.5 oz biscuits (crushed) mixed with 100g/7 tablespoon unsalted butter (melted). Simply mix biscuits and butter together and put the mixture in your prepared cake tin, distributing evenly and pressing down with your hand. There is no need to bake this crust. Simply pop it in the fridge while you prepare cheesecake filling.

    How do I know when my cheesecake is baked?

    It should take anything between 50-60 minutes for your cheesecake to be done per this recipe if baking in 20cm/8inch tin. Timing might differ slightly depending on your oven. For me it's usually 55 min. You are looking for a nice set around the edges and a tiny bit of a wobble in the middle. Once you are happy with your cheesecake and its doneness, slide it back into the oven and let it cool there completely with oven door slightly ajar. That will prevent your cheesecake from collapsing.

    close up of slice of cheesecake on a plate

    Storing and freezing baked cheesecake

    This cheesecake can be stored in the fridge for up to 1 week although I doubt it will last that long! Make sure it is well covered with aluminium foil or cling film or simply pop it in the airtight container to prevent it from drying and also soaking up "fridge smells" (trust me, it does happen).

    As most baked cheesecakes this one also freezes really well. You can choose to freeze entire cheesecake or perhaps individual portions which can be then defrosted as and when needed. To freeze whole cheesecake simply cover it well with baking paper and aluminium foil and to be on a safe side pop it in the freezer safe bag or container (if you have one big enough). Freeze to up to 1 month and defrost in the fridge overnight.

    If freezing individual portions, I would suggest to put them in the freezer, in a container or on top of a lid or baking sheet, uncovered for a few hours until frozen solid. Then you can simply wrap them individually in the baking paper and/or aluminium foil and put in the freezer friendly bag. Freeze for up to 1 month and defrost as above.

    How to make Baked Chocolate Marble Cheesecake with Brownie Crust - Step-By Step

    Brownie Base

    chocolate chips and butter in a pan
    1. Put chocolate & butter in a small pan over low heat to melt, stirring constantly...
    melted chocolate in a pan
    2. ...until you get nice, glossy mixture. Set aside.
    egg and sugar in a mixer bowl with balloon whisk
    3. Mix together sugar and egg...
    egg sugar mixture in a standing mixer
    4. ...until pale and fluffy.
    adding melted chocolate to the mixer bowl
    5. Start adding melted chocolate mixture and mix gently until incorporated.
    mixer bowl with melted chocolate mixture and flour
    6. Add flour and fold it in with a spatula...
    brownie mixture in a bowl with spatula
    7. ...until just incorporated. Don't overmix.
    brownie mixture in a cake tin
    8. Pour brownie batter into prepared cake tin and bake at 170°C/340F/Gas Mark 3 for 12-15 min until just set. Take it out of the oven and let it cool a bit.

    Cheesecake 

    Curd cheese blocks in packaging
    1. Curd Cheese as you buy it.
    curd cheese in a food processor
    2. Mix curd cheese in a food processor with a blade or a blender...
    smooth curd cheese in a food processor
    3. ...until smooth and no longer grainy.
    chocolate chips in a pan
    4. Put chocolate chips in a small pan and melt over low heat stirring constantly...
    melted chocolate in a pan
    5. ...until nice and smooth.
    eggs, vanilla extract & curd cheese in a food processor
    6. Mix curd cheese with eggs, vanilla and condensed milk until just incorporated. Do not overmix.
    divided cheesecake mixture
    7. Divide the cheesecake mixture by taking out approx 1 cup to be mixed...
    cheesecake mixture mixed with melted chocolate
    8. ...with melted chocolate.
    vanilla cheesecake mix in a cake tin
    9. Pour majority of the cheesecake mix (less one cup) over baked brownie crust.
    splodges of chocolate cheesecake mix on vanilla cheesecake
    10. Pour the chocolate cheesecake mix in blobs (technical term I promise lol) onto the mixture already in the tin.
    Marbling effect on a cheesecake made with a knife
    11. With the tip of the knife or end of the spoon create swirls all over mixture which will give you marble effect once baked.
    cake tin in the oven with tray full of boiling water underneath
    12. Bake in preheated oven at 150C/300F/Gas Mark 2 for 50-60 min. Bake either in the water bath as explained above or with the tray filled with boiling water on the shelf underneath the cheesecake.

    📋 Recipe

    close up of slice of cheesecake on a plate
    Print Pin
    5 from 7 votes

    Baked Chocolate Marble Cheesecake with Brownie Crust

    This Baked Chocolate Marble Cheesecake with Brownie Crust is a perfect dessert for any occasion. Beautifully creamy it will satisfy both chocolate & vanilla fans with brownie crust adding another layer of indulgence.
    Course Cheesecake, Dessert
    Cuisine American, British, International, Polish
    Keyword baked cheesecake, brownie crust cheesecake, chocolate cheesecake, marble cheesecake
    Prep Time 20 minutes minutes
    Cook Time 1 hour hour 15 minutes minutes
    Chilling (min) 2 hours hours
    Total Time 1 hour hour 35 minutes minutes
    Servings 8 servings
    Calories 580kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary

    Brownie Crust

    • 50 g plain flour (all-purpose flour) sieved
    • 50 g unsalted butter
    • 110 g caster (fine) sugar
    • 1 large egg
    • 40 g dark chocolate

    Cheesecake

    • 500 g Polish twaróg or cream cheese see notes and blog post
    • 1 397g can condensed milk sweetened
    • 3 eggs
    • 100 g dark or milk chocolate or half and half
    • 1 teaspoon vanilla extract

    Chocolate Drizzle

    • 50 g dark chocolate
    • 50 g milk chocolate
    • 40 g unsalted butter

    9-20 cm (8inch) round springform cake tin lined with baking paper

    Instructions

    Brownie Crust

    • Start with melting butter and chocolate in a small pan over low heat until smooth and glossy. Make sure you keep stirring to prevent them from burning. Set aside and let it cool a little.
    • Mix sugar and egg in a food processor until pale and fluffy (use egg beater attachment). You can also do it by hand or with hand held mixer.
    • Slowly start adding melted chocolate until incorporated.
    • Add sieved flour and fold it in gently with spatula until just incorporated. Do not overmix. 
    • Pour the brownie mix to prepared cake tin (see above) and  bake in 170°C/340F/Gas Mark 3 for 12-15 min until just set. Take the brownie out of the oven and let it cool a bit while you prepare your cheesecake mix.

    Cheesecake part

    • Prepare your curd cheese (if using) as per advice in the blog post above. If using cream cheese no prior mixing is required. 
    • Melt chocolate gently in a pan (mixing constantly to prevent it from burning)  or 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 of cheesecake mixture with melted chocolate and put in blobs onto the cheesecake already in the tin. With the end of the knife 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/300F/Gas Mark 2 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.

    Chocolate Drizzle

    • Prepare your drizzle 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. Enjoy!

    Notes

    • Nutritional information is approximate and should be treated as a guideline only and it is based on the use of full-fat ingredients. 
    • You can substitute Twarog with quark or cream cheese. 
    • Feel free to make biscuit crust instead of brownie base. See post above for details.
    Storing and freezing
    • Cheesecake will keep in the fridge for up to 1 week. Let it stand at a room temperature for up to half an hour before serving (optional).
    • Freezer friendly. 

    Nutrition

    Nutrition Facts
    Baked Chocolate Marble Cheesecake with Brownie Crust
    Amount Per Serving (0 g)
    Calories 580 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 17g85%
    Cholesterol 130mg43%
    Sodium 551mg23%
    Potassium 572mg16%
    Carbohydrates 66g22%
    Fiber 2g8%
    Sugar 54g60%
    Protein 19g38%
    Vitamin A 565IU11%
    Vitamin C 1.3mg2%
    Calcium 422mg42%
    Iron 2.6mg14%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    Update Notes: This post was originally published on 10 April 2017 and republished in April 2019 with some more useful info, new photos and step by step photo instructions.

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    Have you tried my Baked Chocolate Marble Cheesecake with Brownie Crust? Leave a comment at the bottom of this post, I love reading them!

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    Slice of Chocolate Marble Cheesecake with Brownie Crust on a plate

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    Comments

      5 from 7 votes

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    1. Sonal says

      November 20, 2020 at 11:16 pm

      5 stars
      Love love love it!
      We tried the exact recipe using cream cheese and the result was beautiful!
      The cakes turned out beautiful! Love the brownie crust! 😍

      Reply
      • joskitchenlarder says

        November 21, 2020 at 9:16 am

        Thanks so much for your lovely comment Sonal! That makes me so happy! Yes, the brownie crust is quite special. 😊

        Reply
    2. Sylvie | The Foodie Journey says

      May 06, 2019 at 3:00 am

      5 stars
      I keep seeing this epic cheesecake over social media, and i get more and more obsessed every time! This must the the most appetising - and delicious looking - cheesecake I have ever seen... I just want to dig in!!

      Reply
      • joskitchenlarder says

        May 07, 2019 at 2:54 pm

        Thank you Sylvie! 🙂 I'm really glad you like it! 🙂

        Reply
    3. Emily says

      May 03, 2019 at 1:42 pm

      5 stars
      Can't wait to try this recipe, but I haven't ever seen Twaróg in stores where I live. Is it something I can order online?

      Reply
      • joskitchenlarder says

        May 03, 2019 at 2:43 pm

        Hi Emily, Twaróg is available in most large supermarkets in the UK (in the chilled section with Polish food). Local Polish shops anywhere in the world would be another safe bet. Substituting it with quark or cream cheese works really well too though! I hope you like it 🙂

        Reply
    4. Nicolas Hortense says

      May 03, 2019 at 1:27 pm

      That marble effect in that cheesecake is so beautiful!

      Reply
      • joskitchenlarder says

        May 03, 2019 at 1:42 pm

        Thank you Nicolas! 🙂

        Reply
    5. Heidy L. McCallum says

      May 03, 2019 at 12:55 pm

      5 stars
      I have never seen such a beautiful looking cheesecake in my life! If you're not a professional baker, you darn well should be! I am just amazed at your beautiful work. Saving for later, I only hope mine turns out a fourth as good as yours looks! Totally excited to make this!

      Reply
      • joskitchenlarder says

        May 03, 2019 at 1:24 pm

        Oh Heidy thank you so much for your kind words! 🙂 I'm definitely not a professional baker and give all the credit for the looks to the marble effect which is super easy to achieve yet makes the cheesecake look quite impressive! I hope you enjoy making it! 🙂

        Reply
    6. Jacqueline Debono says

      May 03, 2019 at 12:35 pm

      5 stars
      This is a fabulous looking cheesecake. I love the marble effect! I have never tried twarog I'll have to look out for it. Not sure it's available here in Italy but quark is. So I can use that!

      Reply
      • joskitchenlarder says

        May 03, 2019 at 1:18 pm

        Thank you Jacqueline! 🙂 Twarog is great and it gives the cheesecake the consistency unlike any other cheese. Quark will definitely work here but also cream cheese and with the latter you will get much creamier texture.

        Reply
    7. Katherine says

      May 03, 2019 at 12:25 pm

      5 stars
      This looks incredible! The cheesecake looks ace, but that brownie crust is genius!

      Reply
      • joskitchenlarder says

        May 03, 2019 at 1:12 pm

        Thank you Katherine! 🙂 Brownie crust works so well with the cheesecake plus it's so beautifully soft to cut into as well.

        Reply
    8. Kat (The Baking Explorer) says

      May 03, 2019 at 8:06 am

      5 stars
      This looks insanely good!!

      Reply
      • joskitchenlarder says

        May 03, 2019 at 8:13 am

        Thank you so much Kat! 🙂 It's really decadent!

        Reply
    9. choclette says

      April 30, 2017 at 8:54 am

      Oh this is interesting. I've not heard of Twaróg before and will now look out for it. I like cheesecake, but CT is a huge fan, so I might just have to indulge him with this one day. Love your cup and saucer too. Thanks for sharing with We Should Cocoa.

      Reply
      • joskitchenlarder says

        April 30, 2017 at 9:18 am

        Do give it a go as cheesecake made with it is lovely. The trick is to always mix it in the food processor until silky smooth prior to use in baking. The cup and saucer were gift from my late grandma quite some time ago. I'm glad they are getting some use now as she would have liked that. Thank you for having me ?

        Reply
        • choclette says

          May 03, 2017 at 8:03 am

          I love using things that have been given to me from friends and family as I always think of them when handling. Thanks for the tip.

          Reply
    10. Helen Costello says

      April 20, 2017 at 11:07 am

      Ooh this is the perfect way to jazz up brownies. Just love the addition of mini eggs too. Thanks so much for joining in with #BakeoftheWeek - New RoundUP now open x

      Reply
      • joskitchenlarder says

        April 20, 2017 at 6:59 pm

        Thank you Helen! 🙂 Loved being part of the #BakeoftheWeek New creations coming soon 🙂 x

        Reply
    11. Corina says

      April 13, 2017 at 1:25 pm

      It looks and sounds delicious! I love brownies and I love cheesecake so this would be a perfect dessert for me. Thank you so much for sharing with #CookOnceEatTwice! I hope you have a lovely Easter.

      Reply
      • joskitchenlarder says

        April 13, 2017 at 2:42 pm

        Thank you so much! This one does appeal to both brownie and cheesecake eaters 🙂 Really excited to take part in #CookOnceEatTwice amongst all the other brilliant recipes, thank you for having me! Hope you have wonderful Easter too!

        Reply
    12. Jenny Paulin says

      April 10, 2017 at 8:52 pm

      *raises both hands* me me me! I adore cheesecake. I love the sound of a brownie base for your cheesecake and anything with mini eggs added to it, is a winner in my book! it looks really yummy. thank you for linking up to #BakeoftheWeek x

      Reply
      • joskitchenlarder says

        April 11, 2017 at 7:38 am

        Thank you Jenny 🙂 I'm so glad you like it! It really is worth all that additional effort it requires 🙂 x

        Reply

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