Rich, creamy, and beautifully swirled, this award-winning vanilla and chocolate marble cheesecake is a true showpiece. A buttery shortbread crust provides the perfect foundation for a velvety cream cheese filling that marries the sweetness of vanilla with ribbons of smooth, dark chocolate. Baked gently in a water bath for the perfect texture and finished with a glossy ganache, every bite delivers a luscious balance of flavor and elegance.
It’s a dessert that dazzles at first glance and delights with every forkful — proof that a classic combination, done just right, never goes out of style.
INGREDIENTS:
Butter Crust
1 1/3 cups all-purpose flour
1/4 cup powdered sugar
1 1/3 cubes butter (5 oz.), cut into small tablespoon-sized pieces
Place all ingredients into a mixing bowl or food processor. Combine until the dough comes together and looks like crumbly cookie dough. Press dough into two 8 x 3-inch cake pans, bottom, and sides. Bake at 350°F for 15-20 minutes or until lightly browned.
Filling
2 lbs. cream cheese
2 cups sugar
1 tablespoon vanilla extract
3 eggs
1/2 cup semisweet chocolate chips, melted
In a mixing bowl, cream the cream cheese with sugar until light and fluffy. Add vanilla and mix for one minute. Add eggs one at a time. Remove one cup of the filling and reserve in a small bowl. Pour the remaining filling into the crust-lined cake pans. Add melted chocolate to the reserved filling and stir to blend until well combined.
Place spoonfuls of the chocolate batter over the vanilla filling. Using a fork, gently swirl the two together for a marbleized effect.
Place the cakes in a water bath, with water reaching at least 2 inches up the sides of the pans. Bake at 300°F for 55–60 minutes, or until the internal temperature reaches 170°F. Turn off the oven, prop the door open, and cool for one hour. Refrigerate to chill completely.
Ganache
8 ounces whipping cream
8 ounces semisweet chocolate chips
Place chocolate chips in a medium bowl. Heat cream in a saucepan until almost boiling. Pour cream over chocolate and let sit for one minute. Stir slowly until smooth and glossy. Pour over chilled cheesecakes and let set for one hour before slicing.
SOURCE: First Place Winner, Junior Division, Dana Baldzikowski, Harvest Festival 2006
