Marble Cheesecake

Made without a crust, this gluten free marble cheesecake is a rich combination of chocolate a vanilla flavors.

Marble Cheesecake

I first baked this flourless chocolate marbled cheesecake back in 2010. I posted about it on my first ever food blog, Cooking for Seven. Sadly, I failed to give details about WHY I decided to make it, so I have no idea what the occasion was. Probably just on a whim, but something rankles in the back of my mind…perhaps it was for a family gathering?

This time, I’m going to make sure to write out why I made this cake:

Reuben’s family invited us over for a supper of rice bowls (one of our all-time favorite meals), and I offered to provide the dessert.

My older sister and her husband have been into making this cake recently, and I adore it every time they bake it. I had some odd bits of dark chocolate in my cupboard and freezer, so I decided to use it up and make a delicious dessert: this flourless chocolate marbled cheesecake thingy.

Marble Cheesecake

You can use a variety of chocolates if that’s what you have on hand. I used a mix of 70% and 85% cacao chocolate bars and chips.

Chop it up fine and melt it with good-quality butter.

Marble Cheesecake

Swirl the chocolate batter with the cheesecake batter to give this cake a beautiful, marbled effect.

Marble Cheesecake

This flourless chocolate marbled cheesecake is certainly a bit fancy-looking in my book. Perfect for impressing guests.

A word of caution, however: this cake is quite rich. Let me repeat myself: THIS CAKE IS QUITE RICH. It has loads of butter, eggs, dark chocolate, and cream cheese. When serving, make sure to start with small slices.

Marble Cheesecake
 
Prep Time
Cook Time
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Made without a crust, this gluten free marble cheesecake is a rich combination of chocolate a vanilla flavors.
Author:
Recipe Type: Dessert, Baking
Serves: 12 servings
Ingredients
  • - 8 oz organic cream cheese, softened
  • - ⅓ cup organic cane sugar
  • - 1 large egg
  • - 1 teaspoon organic vanilla extract
  • - a pinch of real salt
For the chocolate batter:
  • - 10 ounces bittersweet (60%-85% cacao) chocolate, chopped
  • - 5 ounces (10 tablespoons) butter, chopped
  • - 3 large eggs
  • - ⅓ cup organic cane sugar
  • - 1 tablespoon espresso or very strong coffee
  • - 1 teaspoon organic vanilla extract
  • - a pinch of real salt
Instructions
  1. Preheat oven to 300 degrees F (149 C). Butter a 9-inch cake pan and line the bottom with a round of unbleached parchment paper.
To make the cheesecake batter:
  1. In a medium-large mixing bowl, beat the cream cheese with a hand mixer until it doesn't have any lumps. Add the sugar, egg, vanilla, and salt and mix just until incorporated (if you beat too long the cheesecake will be too airy).
To make the chocolate batter:
  1. In a double boiler (or a heat-proof bowl set over a bowl of simmering water), melt the chocolate and butter. Remove from heat and allow to cool a bit.
  2. Place the eggs, sugar, espresso, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on high until the eggs are pale and thick, about 3-4 minutes. Turn the mixer down to low and slowly drizzle in the melted chocolate and butter. Mix just until well combined.
  3. Pour a little over half of the chocolate batter into the prepared cake pan. Alternated between dolloping spoonfuls of the cheesecake batter and the remaining chocolate batter. Gingerly swirl the cake batters together with a knife. Tap the cake pan on the counter to even out the surface.
  4. Bake in preheated oven until a toothpick inserted about 2 inches from the edge comes out with moist pieces of the cake sticking to it. You don't want the cake to still be liquid, but you definitely don't want to over-bake it and dry it out. The edges will start to peel away from the side of the pan. This should take about 40-45 minutes. Start checking at 35 minutes. DON'T BAKE IT TOO LONG.
  5. Remove from oven and allow to cool to room temp on a wire cooling rack. Run a knife around the edge of pan and flip the cake out onto a plate. Flip it back over onto your serving plate. You can serve it room-temperature or chilled.
  6. You can freeze this cake, well-wrapped, for up to a month.
Notes
I cut the sugar in the cheesecake batter in half. It was the perfect amount of sweetness for me, but if you have a sweet tooth you might want to increase it slightly (the original recipe called for ½ cup).

 

Erica Kastner

Erica Kastner

Hello! I’m Erica Lea. I’m a 20-something Christian living in northern Minnesota with a desire to cook quality food for my husband, Reuben, my little girl, Helen, and (eventually) my little boy, James. On Buttered Side Up I share recipes I have tried & modified (to be a tad healthier) and found to be delicious. My main focus is recipes with a healthy touch.

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