Marble Cheesecake

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PREP TIME: 30

BAKE TIME: 60 MIN

REST TIME: 90 MIN

TOTAL TIME: 180 MIN

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The creamiest cheesecake topped with espresso whipped cream.

Ingredients

The Crust

• 2 1/3 Cups Oreo Crumbs
• 8 Tbsp Unsalted Melted Butter
• 3 Tbsp Sugar

Cheesecake Filling

22oz Room Temp Cream Cheese

1 Cup Sugar

2/3 Cup Siggi's Vanilla Yogurt

3 Large Eggs

3 Tbsp Heavy Whipping Cream

2oz Semisweet Chocolate

2 1/2 Tbsp Dark Cocoa Powder

1 1/2 Tsp Vanilla

Espresso Whipped Cream

• 1/2 Cup Heavy Whipping Cream
• 3 Tbsp Sugar
• 1/2 Tsp Espresso Powder

Instructions

Make sure all ingredients for the cheesecake are room temp so everything comes together nicely.

1. Preheat oven to 325F and prepare a 9" Springform pan with non stick spray and parchment paper atleast on the bottom.
2. Cover the bottom of the cheesecake pan with aluminum foil although were not placing the cheesecake directly in a water bath it helps in case there are spills.
3. On a bowl add sugar and cookie crumbs and mix until combined. Add butter and mix again until combined it will be a sandy consistency.
4. Spread evenly around the pan getting the sides and bottom smooth. Bake for 8 minutes and allow to cool while you make the cheesecake batter.
5. Before making the cheesecake batter place a deep half sheet pan on the middle rack and carefully add hot water to it (leaving the top rack for the cheesecake we are only looking to make the oven steamy we are not placing the cheesecake on a water bath. This is a simpler way to get the cheesecake not to dry and the half sheet pan will remain in the oven during the whole baking time.)
6. In a mixing bowl using a stand mixer or hand mixer on med-high speed beat cream cheese and sugar for 3-4 minutes until combined and smooth.
7. Add eggs one at a time mixing in slow speed until the eggs are mostly combined then beat on med-high speed until combined.
8. In a separate bowl add the yogurt and vanilla. Mix it and add it to the cream cheese filling on med-high speed until combined.
9. Move 1 1/2 Cups of the batter into a separate bowl.
10. On a microwave safe bowl add the chocolate and heavy whipping cream and microwave in 30 send intervals mixing inbetween until its melted smoothly then add the cocoa powder to it and mix until combined..
11. The chocolate will be pasty thats ok allow the chocolate to cool.
12. Once the chocolate has cooled add it to the 1 1/2 cup of batter you have separated.
13. Mix until combined.
14. Add 1/3 of the chocolate batter into the cheesecake pan.
15. Next, add 1/2 of the plain cheesecake batter right above and make sure it's even across the pan.
16. Add a couple chocolate batter dallops on top on the plain batter and using a knive give it a swirl affect.
17. Add the rest of the plain batter into the pan.
18. Then add the rest of the chocolate batter in dallops around the top of the plain batter and make swirls using your knive.
19. Carefully place the pan on the top rack and bake for 60 minutes.
20. Once the timer is up turn off the oven and open the oven door just a bit and allow the cheesecake to sit in the oven for 60 more minutes so that it can slowly come to room temperature and it does not crack.
21. Once that 60 minute timer is up place the cheesecake in a cooling rack and allow to cool outside of the oven for 30 minutes then you can carefully wrap the cheesecake still in the pan with plastic wrap and refrigerate for 4-6 hours.
22. When you are ready to beautify the cheesecake carefully remove the cheesecake from the springform pan.
23. To make the whipped cream add all of the ingredients in a bowl and using a hand or stand mixer beat on med-high speed until you have thick peaks.
24. The way you want to decorate the cheecake is completely up to you, I used a piping bag with a 1M tip to make the swirl and added chocolate chavings on top.
25. Enjoy!

TIPS

1. You can keep these refrigerated for 5 days and take out your desired amount.
2. Share your pics with me on social media! #sweetmelibakery