What a wonderful summer I have had this year. My amazing trip to Canada, our family day trip to Viterbo and this weekend our three-day trip to Umbria and Marche.
Our friends have a small mountain house in a small quiet town called Scheggia, where life is slow and easy and no one is in a rush. We stayed in a typical three bedroom, kitchen and bathroom, old stone two-story house.
We passed three days of absolute bliss. We visited three take-your-breath-away, amazingly, beautiful towns, two in Umbria and one in Marche. With the perfect weather, warm days and cool evenings that are great for sleeping.
Of course before our trip I decided to make a couple of desserts to take with us. The first one I made easy yogurt cake I thought would have been perfect for breakfast, unfortunately it never made it to breakfast and got eaten the night before! And the second dessert I made was absolutely loved by all.
Of all the desserts I have ever had, I have to say, cheesecake is my favourite and this chocolate marble cheesecake has become one of the best cheesecakes I have made. I must say my Italian friends loved it too, and for a few of them it was the first time tasting a cheesecake. I personally prefer baked cheesecakes and this is an easy, delicious baked cheesecake recipe. I decided to make individual tarts instead of a single cake for a change. So I hope you give it a try and share it with your friends too. Enjoy!
Chocolate marble cheesecake
FOR THE BASE
- 1½ cups chocolate wafer crumbs
- ⅓ cup butter melted
FOR THE FILLING
- 21 ounces cream cheese - room temperature (whole fat brick not plastic container) 600 grams
- ⅔ cup granulated sugar
- ¼ cup + 2½ tablespoons greek yogurt - room temperature divided (100 grams total)
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla
- 1 pinch salt
- 3 ounces semi-sweet chocolate melted (good quality)
- 2-3 ounces semi-sweet chocolate melted and cooled
- Pre-heat oven to 350F (180C). Lightly butter an 8 inch springform cake pan. Or line a regular cake pan with parchment paper.
FOR THE BASE
- Mix cookie crumbs and melted butter, press down evenly on the bottom of the pan. Refrigerate while making the filling.
FOR THE FILLING
- In a small bowl add the eggs and yolk, beat just to combine.
- In a large mixing bowl (or stand mixer with the flat beaters) add the cream cheese and beat until smooth and creamy, about 1 minute, add the sugar and combine, then add ¼ cup yogurt, vanilla and salt combine. Add the beaten eggs in 3 additions, beating after each addition, approximately 30 seconds, do not over mix the cream filling.
- Remove 1½ cups of the filling and pour over the base. To the remaining filling beat in the remaining 2 ½ tablespoons of yogurt and melted cooled chocolate.
- Spoon the filling on top of the filling in the pan and then carefully make deep swirls using the tip of a knife.
- Place the cake pan on a cookie sheet and bake for 10 minutes, then lower the temperature to 210F (100C). Continue to bake for 45 minutes. Turn the oven off and leave the cheesecake in the oven for 1 hour. Remove from the oven, run a knife around the edge of the pan, let the cake cool to room temperature. Then cover well and chill for 4-5 hours or overnight in the fridge. Drizzle with melted chocolate before serving. Enjoy!
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