Marbled Cheesecake

The marbled cheesecake is a very attractive and tasty dessert. Here is the classic international version, and, as is my habit, I will tell you how to give it an Italian touch.

Ingredients

• 200 g of digestive biscuits (or other dry biscuits)
• 100 g of melted butter
• 500 g of cream cheese (like Philadelphia)
• 150 g of caster sugar
• 3 eggs
• 1 tablespoon of vanilla extract
• 200 ml of sour cream (or Greek yogurt for a lighter variant)
• 2 tablespoons of flour
• 100 g of dark chocolate

Preparation

1. Start by finely chopping the biscuits to create the base of the cheesecake. Mix them with the melted butter and press the mixture into a springform pan lined with parchment paper. Put it in the refrigerator to firm up.
2. Preheat the oven to 160 °C (fan-assisted).
3. In the meantime, in a large bowl, mix the cream cheese with the caster sugar until you get a homogeneous mixture.
4. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and sour cream, then sift the flour and incorporate it into the mixture.
5. Melt the chocolate in a double boiler or in the microwave and let it cool down slightly.
6. Pour three-quarters of the cheese mixture onto the biscuit base. Add the melted chocolate to the remaining cheese mixture and stir to create a marbled effect.
7. With a spoon, distribute the chocolate mixture over the cheesecake, then with a toothpick or the tip of a knife create marbled patterns.
8. Bake in the oven for about 45-50 minutes or until the center of the cheesecake is almost set but still slightly wobbly in the center.
9. Turn off the oven and let the cheesecake cool inside with the door slightly open to prevent moisture from creating cracks.
10. Once at room temperature, transfer the cheesecake to the refrigerator and let it cool for at least 4 hours, preferably overnight.

To add an Italian touch, you can use crushed Amaretti biscuits for the base, which will provide a very pleasant almond flavor. And instead of dark chocolate, try using Gianduia chocolate for a typically Piedmontese hazelnut note.

Curiosities

The “marbled” variation of the cheesecake is appreciated not only for its taste but also for its appearance. Inspired by the natural veins present in marble rocks, this technique allows you to create a dessert that is always unique, as the marbled pattern is unrepeatable each time.