Chocolate Swirl Cheesecake

Well it’s obvious I need to work on my swirling-technique. My chocolate swirl cheesecake looks more like a chocolate-studded cheesecake. I call it “the Dalmatian cheesecake”. Looks aside, it’s such a great cheesecake! My biggest issue with store-bought cheesecakes is that often times they’re way too dry, but this home-made pan of goodiness was sooo incredibly moist. Yum! And the dark chocolate really added to the flavor. Rating: 4.5 out of 5.

Chocolate Swirl Cheesecake

Chocolate Swirl Cheesecake: The Complete Magnolia Bakery Cookbook - Allysa Torey & Jennifer Appel

- 5 tablespoons unsalted butter, melted
- 2 cups chocolate wafer crumbs (forgot to buy it, used regular Graham crackers)

- 2 pounds (4 eight-ounce packages) cream cheese, softened
- 1 ¼ cups sugar
- 5 large eggs, at room temperature
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract

- 3 tablespoons heavy cream
- 4 ounces semisweet chocolate, finely chopped

- Preheat oven to 325 degrees.
- To make the crust: In a small bowl, combine the butter with the chocolate wafer crumbs. Press into the bottom of a buttered 10-inch springform pan. Bake for 10 minutes. Remove from oven and cool on rack.
- To make the filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugar. Add the eggs one at a time. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times, and scrape down the sides of the bowl with a rubber spatula. Stir in the heavy cream and the vanilla.
- Pour the batter into the prepared pan and set on a baking sheet.
- To prepare the topping: In a small saucepan over high heat, bring the heavy cream to a simmer. Add the chocolate, turning heat down to low and stirring constantly until chocolate is completely melted. Remove from heat and cool slightly. Drop this mixture by the teaspoonful onto top of batter. Using the tip of a sharp knife, swirl chocolate mixture into batter, forming a decorative pattern.
- Bake until edges are set and center moves only slightly when pan is shaken, about 1 hour. At the end of the baking time, turn off heat, and using a wooden spoon to keep over door slightly ajar, cool cake in oven for 1 hour before removing. Cover and refrigerate for at least 12 hours.
- Remove cake from the refrigerator at least 15-30 minutes before cutting and serving.

This will pull me through the weekend ;-)!

Chocolate Swirl Cheesecake


Anonymous said…
I like the name "Dalmatian cheesecake" much better. Very original!
Unknown said…
Well with the studs of chocolate you get more of a chocolate ratio, which is awesome!

The cheesecake looks really good. I want a bite :P
This recipe looks great, and mr. bubbles loves cheesecake!!!
Have a wonderful week-end :) xxoxx
Paula said…
first of all, I looove cheesecakes! second, I loooove chocolate! third, I need to try this combo as soon as possible! thanks for sharing :)
Lian said…
yum yum! dit ziet er zo lekker uit :)
Dianne said…
With or without swirls this cheesecake looks delish!

"All Things French"
Eden Angel said…
This looks gorgeous. I prefer the name you made up for it :)
Oh yeah! That looks heavenly:)
I love the "Dalmation cheesecake" nickname! Looks delicious. Also, I probably prefer mixed/swirl cheesecakes instead of full on chocolate because chocolate cheesecakes are very strong.
I cant remember the last time I had cheesecake, this look and sounds delicious! I think I need it stat.
Chele said…
To be honest Hun, who cares if the chocolate swirls or not, the main thing is that there is chocolate in the cheesecake ;0)
Looks fantastic to me!
Unknown said…
That looks gorgeous. And calling it dalmation cheesecake is really ingenius, it rids us of expecting a swirl, and makes us think you've created something totally new!!
Lot-O-Choc said…
Oh wow this looks amazing, who cares if it's Dalmation Cheesecake! It still looks delicious, I havent had cheesecake in so long, you really have me craving some now!!
Lucie said…
Sounds totally amazing--do you use true cream cheese? It's harder to find here in France, and I find the cream cheese-ish products don't really do the trick (too much moisture).
sugar said…
"Dalmatian cheesecake" that sounds cute! Chocolate + cheesecake together, i will have to try it! :P
apparentlyjessy said…
I think the chocolate swirls make this cheese cake look extra yummy. I love visiting your blog! x
Paris Pastry said…
@Lucie: Yep! Regular Philadelphia cream cheese.
A Bowl Of Mush said…
Hehe I like the name Dalmatian Cheesecake!

This looks crazy delicious!
Who cares about swirls when the flavor is this mouthwatering and the name Dalmation Cheesecake is even better than swirl! Love it! xo
Lish said…

Cheesecake is my all time favourite dessert and this cheesecake looks divine! Much better than red velvet cake ;)
This looks delish and very cute. I like the idea above of calling it a "Dalmatian" cheesecake :).

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