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!
- FOR THE CRUST
- 1 cup chocolate wafer crumbs 110 grams
- 2 tablespoons butter melted 28 grams
- FOR THE FILLING
- 1/2 pound cream cheese 250 grams
- 1/2 cup sugar 125 grams
- 1 egg
- 1/2 teaspoon vanilla 2 1/2 ml
- 1 cup greek yogurt 250 grams, divided, I used regular yogurt not fat- free
- 1/2 tablespoon lemon juice 6 grams
- 2 ounces semi sweet chocolate melted 60 grams
Pre-heat oven to 350 degrees (180 degrees celsius)
FOR THE CRUST
Combine crumbs and melted butter, press down on 5 medium- sized lightly greased tart pans. Set aside.
FOR THE FILLING
In a large bowl cream together the cream cheese and sugar. Beat in the egg and stir in the vanilla. Remove 1 1/2 cups of this cheese mixture to a medium- sized bowl and beat in the lemon juice and 3/4 cup of yogurt. Pour evenly into the crumb tart pans. Whisk the melted chocolate gradually into the remaining 1/4 cup yogurt and then mix well with the remaining cheese mixture (in the medium-sized bowl). Spoon the mixture on top of the mixture in the tart pans and carefully make swirls using the tip of a knife.
Bake in the oven for approximately 30 - 35 minutes, the sides will have risen but the centre will still be wobbly. Turn oven off and let cool for 15 minutes, remove to let cool completely to room temperature. Drizzle with melted chocolate and refrigerate for 3 -4 hours before serving. Even better if you let it sit over night in the fridge before serving. Enjoy!