American · Dessert
Chocolate Swirl Cheesecake
A dense, tangy New York-style cheesecake baked in a small springform tin with ribbons of melted dark chocolate dragged through the batter for a classic marbled swirl. The crumb base stays crisp beneath a creamy, lightly wobbly filling that firms up fully after an overnight chill.
$1
25 minsPrep
32 minsCook
327 minsTotal
MediumLevel
Nutrition per serving
487Calories
7.6gProtein
37.2gFat
31.4gCarbs
24.4gSugar
1.3gFiber
292mgSodium
148mgChol
21.2gSat Fat
200mgPotassium
99mgCalcium
2mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Iced Vanilla Latte
local
Port Wine
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Heat oven to 160°C (320°F). Mix the all-purpose flour crumb base with melted butter and brown sugar, press firmly into the bottom of a 10cm springform tin, and bake for 8 minutes, then set aside to cool slightly.
2
Beat the softened cream cheese and sugar together with a hand mixer on low speed until completely smooth, scraping down the sides to avoid lumps.
3
Add the egg and mix on the lowest speed just until combined, then fold in the 20g sour cream and vanilla extract by hand.
4
Pour roughly two-thirds of the cheesecake batter over the cooled crust.
5
Stir the melted dark chocolate with the remaining 10g sour cream until glossy, then dot spoonfuls over the batter in the tin along with the rest of the plain batter.
6
Drag a skewer or thin knife through the batter in loops to create a marbled swirl pattern, being careful not to overmix into the crust.
7
Bake for 28-32 minutes until the edges are set but the centre still has a slight wobble.
8
Turn off the oven, crack the door open, and let the cheesecake cool inside for 10 minutes before removing to a wire rack.
9
Cool completely at room temperature, then chill in the fridge for at least 4 hours or overnight before unmoulding and slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10g10g All Purpose Flour, used as graham-style crust binder with crushed digestive-style crumb approach
- 15g15g Butter, melted
- 8g8g Brown Sugar, for crust
- 130g130g Cream Cheese, softened
- 30g30g Sugar White
- 28g28g Egg, lightly beaten, room temperature
- 20g20g Sour Cream
- 3g3g Vanilla Extract
- 22g22g Chocolate Dark 70, melted and cooled slightly
- 10g10g Sour Cream, stirred through the melted chocolate for a pipeable swirl, 1
