Chocolate Swirl Cheesecake
This Chocolate Swirl Cheesecake Recipe will produce the best, smoothest, creamiest dessert. Easy to make with simple directions, I'll guide you through the process to make this show stopper cheesecake!
Equipment
- 2 mixing bowls
- 1 spatula
Ingredients
Crust:
- 10 sheets graham crackers
- 5 Tablespoons butter
Cheesecake:
- 32 ounce cream cheese 4 bricks, only full fat, PHILADELPHIA brand at room temperature
- 1 ½ cups granulated white sugar
- ¼ cup corn starch
- 1 Tablespoon vanilla extract pure
- 3 eggs large, at room temperature
- ⅔ cup heavy whipping cream
- 6 ounce semi sweet baking chocolate
Instructions
Crust
- Preheat oven to 350*F. Crush graham crackers by using a food processor or a rolling pin.
- Melt butter and mix with graham crackers. Press into a 9" springform pan. Bake for 3 minutes to set the crust.
Cheesecake:
- Using an electric mixer on medium low, beat one brick of room temperature cream cheese, the corn starch and ½ cup of sugar for 3 minutes, scraping down the sides at each minute. Add the rest of the cream cheese, 1 package at a time for one minute each, scraping down the sides after each addition.
- Beat in the remaining sugar on medium for one minute. Beat in the vanilla. Add the eggs, one at a time, beating until well combined and scraping down the edges of the bowl after each one. The mixture should be smooth and beautiful and creamy. See picture above for a visual guide.
- Stir in the whipping cream on low speed, just until combined. Pour about ⅓ or a little more of the batter into another bowl. Melt chocolate according to package directions. It should be smooth and runny. Mix in the chocolate into the small bowl of cheesecake batter.
- Pour half of the regular batter into the springform pan. Drop half of the chocolate batter on top, using large spoonfuls. Gently press the chocolate into the regular with a damp finger. Repeat with the rest of the batter. See pictures above for guidance.
- Place in a water bath. Use a cheesecake moat or double wrap your pan in aluminum foil to prevent leaking. Bake at 350*F for 70-80 minutes, until it starts to turn a light golden tan color and is wobbly when nudged.
- Remove from oven and allow to cool at least 3 hours without bothering it. Refrigerate another 4 or more hours or overnight.
Notes
- The 2 most common cheesecake mistakes are 1- using low quality or neufchatel cream cheese and 2- cooling the cheesecake too quickly. It is imperative to let the cheesecake cool for at least 3 hours at room temperature without disturbing it before moving to the refrigerator.
- Store in the refrigerator for up to 3 days.
- Store in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator for 2 hours before serving.
- Use the bottom of a small measuring cup to press the graham cracker crust into the pan. It makes it much easier and makes it more compact.
- Using a water bath will really level up your cheesecake. I like to get a huge aluminum roasting pan- the disposable one, but I use them about 15ish times before I have to get a new one. Either get a cheesecake moat or double wrap your cheesecake in foil following a youtube tutorial. If you get a water leak in your cheesecake while baking it, it will ruin it.
- Make sure not to over swirl the chocolate into the regular cheesecake or you will end up with a light chocolate cheesecake instead of chocolate swirl.
- Take your time with the mixing and scraping. A good cheesecake is not made in a few minutes, but takes time. Be patient and your cheesecake will be perfect.
Nutrition
Serving: 1sliceCalories: 314kcalCarbohydrates: 38gProtein: 11gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 59mgSodium: 496mgPotassium: 241mgFiber: 1gSugar: 28gVitamin A: 335IUVitamin C: 0.1mgCalcium: 218mgIron: 1mg
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