The Freshman Cook: Chocolate Marbled Vanilla Cheesecake

Spread the love

Today it is cold, wet and icy and it’s Monday! That’s a quadruple whammy! All those things together equal the need for a Chocolate Marbled Vanilla Cheesecake, which will make everything better! I made this cheesecake a mini, using a 4″ round springform. There is milk chocolate running through the cake, and I topped it off with a few drops of Nutella and some sprinkles! Happy Monday! Chocolate Marbled Vanilla Cheesecake (printable recipe)

Crust

1 1/4 cups crushed Vanilla Wafer Cookies
1/4 cup Butter, melted

Filling
24 ounces Cream Cheese, softened
2/3 cup Sugar
1/2 cup Whipping Cream
5 teaspoon Cornstarch
4 Eggs
1 Egg Yolk
1/4 cup Torani Vanilla Flavoring
2 teaspoons Vanilla Extract
6 squares Milk Chocolate Bar
small amount of Nutella Hazelnut Spread
Chocolate Sprinkles Mix together the vanilla wafers and butter.
Scoop some of the mix into each small pan. Use the back of a spoon to tamp it down to the bottom. Set aside.
Melt chocolate in a double boiler. Chop the chocolate to a small size, and make the size consistant. Melt it slowly over low heat.

Use a large mixing bowl to mix together the cream cheese, sugar, whipping cream, and cornstarch. Beat with mixer until smooth.
Add eggs and yolk one at a time. Beat after each one. Mix in the vanilla extract and flavoring. Beat until smooth.
Spoon cheesecake mix into pans, about half way up. Spoon a small amount of melted chocolate on top of cheesecake mix. Lightly swirl through mix.
Fill the pan with more of the cheesecake batter. Add an additional spoonful of chocolate and swirl around on the top.
Place cheesecakes in oven and bake for 15 minutes at 350 degrees. Reduce the temperature to 200 degrees and bake for an additional 15-20 minutes. Check at 15 minutes. If the toothpick comes out clean, it is done.
Place cheesecakes on a cooling rack. Let sit for five minutes, then take a small knife around the pan, between the cheesecake and the pan, to loosen them. Let cheesecakes cool completely, then release from spring pan. Refrigerate.
Pipe four dollops of Nutella around the cheesecake. I used a Wilton tip #M1. Sprinkle the dollops with chocolate sprinkles. You can see how nice the chocolate swirl looks in this cut piece!