American · Dessert
Chocolate Swirl Cheesecake
A single wedge of baked cheesecake with a buttery graham cracker crust, vanilla cream cheese filling, and ribbons of dark chocolate swirled throughout. Baked in a water bath until the edges set while the center remains slightly jiggly, then chilled until firm.
$3
20 minsPrep
50 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
680Calories
13.2gProtein
47.8gFat
51.5gCarbs
38.9gSugar
2.8gFiber
583mgSodium
332mgChol
27.9gSat Fat
340mgPotassium
180mgCalcium
2.4mgIron
0.6mcgVitamin B12
0.1mgVitamin C
vegetarian
sweet-spot
Instructions
1
Prep
Heat oven to 325°F, wrap a 4-inch springform pan in foil, and melt butter for 20 seconds.
2
Mix the melted butter with graham cracker crumbs until the texture resembles wet sand, then press firmly into the pan base.
3
Bake the crust at 325°F for 8 minutes until the edges darken and it smells toasted.
4
Beat softened cream cheese and sugar together until smooth and pale, then whisk in the egg, sour cream, vanilla extract, and salt until just combined.
5
Pour batter over the crust, drizzle melted chocolate in a spiral, and drag a toothpick through to create swirls.
6
Set the pan in a larger baking dish with hot water reaching halfway up its sides, then bake at 325°F for 40–42 minutes until edges are set but the center jiggles slightly.
7
Turn off the oven, crack the door open, and leave the cheesecake inside for 30 minutes to cool gradually.
8
Remove from the water bath and refrigerate uncovered for at least 4 hours until fully set and firm.
9
Plate
Run a thin knife around the edge, release the springform ring, and place the cheesecake on a small plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g cream cheese, softened
- 2 oz56g dark chocolate (70%), melted
- 2/3 cup70g graham cracker crumbs
- 2 tbsp28g butter, melted
- 22 small eggs (44g)
- 6 tbsp74g sugar
- 1 tsp1 tsp vanilla extract
- 2 tsp10g sour cream
- pinch of salt
