You can use a variety of chocolates for this one 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.
Swirl the chocolate batter with the cheesecake batter to give this cake a beautiful, marbled effect.
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
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Made without a crust, this gluten free marble cheesecake is a rich combination of chocolate a vanilla flavors.
Ingredients
- – 8 oz organic cream cheese (softened)
- – 1/3 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
- – 1/3 cup organic cane sugar
- – 1 tablespoon espresso or very strong coffee
- – 1 teaspoon organic vanilla extract
- – a pinch of real salt
Instructions
- 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:
- 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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 1/2 cup).
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Frequently Asked Questions
What chocolate should I use?
Use bittersweet chocolate in the 60 to 85% cacao range. I used a mix of 70% and 85% bars and chips, whatever I had in the cupboard and freezer. Chop it fine and melt it with good butter. Higher cacao keeps the chocolate layer from being cloyingly sweet against the cream cheese.
Why do you beat the eggs for 3 to 4 minutes for the chocolate batter?
Those eggs, beaten on high until pale and thick, are the only lift this flourless cake gets. Skip that step or rush it and the chocolate layer comes out dense rather than fudgy-light. Take the full 3 to 4 minutes.
Why do you cut the sugar in the cheesecake batter in half?
The original called for 1/2 cup, but I brought it down to 1/3 cup. That is the sweet spot for me against the bittersweet chocolate. If you have a stronger sweet tooth, bump it back toward 1/2 cup. Just don’t over-beat once the sugar goes in or the cheesecake layer gets too airy.
How do I know when the cake is done without overbaking it?
Start checking at 35 minutes. A toothpick inserted about 2 inches from the edge should come out with moist crumbs, not liquid. The edges will begin to pull away from the pan. Do not wait for a clean toothpick in the center. This cake is quite rich and needs to stay just barely set.
8 oz. cream cheese doesn’t sound right for a 9 inch cheesecake…did you mean 3 8 oz. pkgs?