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.
Servings 8 servings
Calories 580kcal
Ingredients
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.
- 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
Serving: 0g | Calories: 580kcal | Carbohydrates: 66g | Protein: 19g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 130mg | Sodium: 551mg | Potassium: 572mg | Fiber: 2g | Sugar: 54g | Vitamin A: 565IU | Vitamin C: 1.3mg | Calcium: 422mg | Iron: 2.6mg