Thursday, April 2, 2020

Marble Chocolate Cheesecake Squares

 Marble is probably the most perfect invention... why choose between two flavours when you can just have them both distinctly present in one place?

That's what this marble cheesecake does for us - it gives us creamy vanilla cheesecake and rich chocolate cheesecake all in one bite. Who is here for that? I'm here for it!

If you've never made your own homemade crust for cheesecake and you've always used store-bought graham cracker crumbs, then I'm here to change your ways! When you see how easy and delicious this cocoa cookie crust is with just 5 ingredients, you will use it as a base for so many things. Plus you don't need to run out to buy chocolate cookie crumbs or graham cracker crumbs which are loaded with flavourless palm oil... and you can save some moola!

How to make perfect creamy cheesecake:

1) Use room temperature cream cheese - make sure it is not cold. Beat it well before you beat in sugar and then mix it well with the sugar until it is smooth and glossy before beating in any other liquid like eggs. The sugar crystals will help break down the cheese to a smooth consistency, and if it is not smooth by this point, then it will be very difficult to remove any lumps after eggs or other liquid is added.

2) Use sour cream - this helps to lighten it up a bit so it is extra creamy!

3) Bake at a low temperature to prevent cracking and keep it silky smooth.

This is a perfect dessert for easter and it uses less ingredients if you're not feeding a crowd. Plus it's faster than making a whole cheesecake and you can decorate them any way you'd like with the kids!

I hope you make them and enjoy :)

Marble Chocolate Cheesecake Squares
makes 12-16 squares

2/3 cups (95g) all-purpose flour
¼ cup (21g) cocoa powder
1/3 cup (75g) packed light brown sugar
¼ tsp salt
¼ cup (56g) unsalted butter, melted

1 pkg (250g) cream cheese, softened
1/3 cup (65g) granulated sugar
1 large egg, at room temperature
1 tsp (5ml) pure vanilla extract
¼ cup (60ml) sour cream
3 oz (85g) milk chocolate, melted

¼ cup (60ml) 35% whipping cream
1 tbsp (15ml) honey
pinch of salt
3 oz (85g) bittersweet chocolate (70% cocoa), finely chopped
4 tsp (20ml) warm water

Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.

For the base, combine flour, cocoa powder, brown sugar and salt in a medium bowl until evenly blended and no lumps remain. Add melted butter and stir to combine. Use your fingertips to evenly blend the mixture until it forms damp crumbs. Turn it out into prepared pan and press it down in an even layer. Bake for 10-15 minutes until slightly puffed and feels somewhat dry. Transfer to a wire rack to cool. Reduce oven temperature to 300°F.

For the filling, beat cream cheese until smooth. Beat in sugar until very silky and glossy. Beat in egg until well combined, then mix in vanilla and sour cream. Transfer half of this mixture to a bowl and stir in melted milk chocolate. Dollop the two mixtures alternately into the pre-baked crust and swirl together with a knife or skewer. Bake for 25-30 minutes until set around the edges and just slightly wobbly in center. Transfer to a wire rack to cool completely and then refrigerate for at least 2 hours.

For the glaze, combine cream, honey and salt in a small saucepan over medium heat and bring to a simmer. Remove from heat and add chocolate. Whisk until smooth and glossy. Stir in water one teaspoon at a time. Pour the glaze over chilled cheesecake and spread it out evenly. Refrigerate until set before slicing with a hot dry knife.

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1 comment:

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