Marble New York Cheesecake Recipe

overhead shot of sliced marble cheesecake

Marble New York Cheesecake Recipe

Course: Dessert

Cuisine: American

Keyword: marble cheesecake, new york cheesecake

Prep Time: 15

Cook Time: 50

Refrigeration: 4

Total Time: 1 5

Servings:

Calories: 351kcal

Author: Chef Jessica Formicola

Marble New York Cheesecake is one of the best cheesecake recipes you'll ever come across! This dessert is a thicker but deliciously creamy cheesecake recipe!

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Equipment

Ingredients

Graham Cracker Crust:

1 cup graham cracker crumbs
1/2 cup sugar
3 tablespoons unsalted butter , melted

Cheesecake:

16 ounce regular cream cheese , softened (2 bricks)
1 cup sour cream
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla extract
3 eggs , room temperature and lightly beaten
3 ounces semi-sweet chocolate*

Instructions

For the graham cracker crust:

Preheat the oven to 375°F. Line a 9-inch springform pan with parchment paper on the bottom and the sides for easy release.
In a medium bowl, combine the 1 cup graham cracker crumbs, 1/2 cup sugar and melted 3 tablespoons unsalted butter until it resembles wet sand. Transfer the mixture to the prepared springform pan, pressing down evenly into the bottom.
Bake the crust for 5-7 minutes, or until very lightly golden brown. Remove and set aside, keeping the oven on while making the cheesecake filling.

For the cheesecake:

Create a water bath by finding a cooking vessel you can set the springform pan in (I use a large casserole dish). Fill it with about 1 inch of water and set it on a rimmed baking sheet. Set aside.
Using a a stand mixer with paddle attachment or electric hand mixer in a large mixing bowl, cream together the softened 16 ounce regular cream cheese. Add the 1 cup sour cream and continue to beat until smooth.
In a small mixing bowl, whisk together 1 cup sugar, 2 tablespoons flour, 1 teaspoon vanilla extract and 3 eggs by hand until no streaks remain.
Add the sugar mixture to cream cheese mixture in 2-3 increments, blending fully between each addition.
Pour 1/3 of the cheesecake filling into the pie crust. Divide the remaining batter in half.
Melt the 3 ounces semi-sweet chocolate* in microwave-safe bowl in 30 second increments, stirring in between, until creamy. Blend into one of the halves of the cheesecake filling.
Add large dollops of the chocolate filling on top of the vanilla filling base. Add additional dollops of remaining vanilla filling batter on top of chocolate until the batter is gone.
Using a toothpick, make small and large swirls to create the marbleized effect. Over swirling will just mix them into a milky, light chocolate, so take it easy.
Place the cheesecake into the water bath and place the whole rimmed baking sheet, water bath and cheesecake back in the 375°F oven.
Carefully place oven and bake for 40 minutes. If the edges or top starts to brown, lightly place a leaf of aluminum foil over the top of the cheesecake. It is done when the edges are set and the center jiggles just even so slightly.
Remove from the oven and the water bath, placing onto a different surface and allow to cool for 20-30 minutes. Cover and refrigerate for a minimum of 4 hours before serving.
Garnish with chocolate sauce, whipped cream, fresh fruit or fruit sauce.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

*Or 1/3 cup chocolate morsels.

Storage: I would say this cheesecake will last no longer than 1 week if it is properly packaged and kept at the right temperature. If you have a lot and don't want to waste it, freeze some!

Freezing: I guarantee you that many of your favorite restaurants get that delicious slice of cheesecake from the freezer. As long as it is wrapped well, it freezes well for 3-4 months.

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