Chocolate Swirl Cheesecake | Cookstr.com


Updated November 24, 2017



This image courtesy of Ditte Isager

Editor’s Note: The next time you entertain family and friends, make the occasion even more special when you serve this Chocolate Swirl Cheesecake. Elegant as can be and filled with plenty of chocolate, this dessert is for anyone with a serious sweet tooth. It is advised that you make this cheesecake the night before your event. Gordon Ramsay’s cheesecake recipe is also easy to make and will quickly become one of your favorite desserts to keep up your sleeves the next time you feel like indulging in a rich dessert. This cheesecake can be served at the holidays, in a formal dinner party, and even in a casual get-together with the neighbors.

This New York-style cheesecake is rich and creamy, and made a little more decadent with swirls of melted dark chocolate. To cut through the richness, serve with a fresh fruit compote — blueberry or a mixture of berries, or other soft, tart fruit.

Serves10

Easy

OccasionBuffet, Casual Dinner Party

EquipmentFood Processor, Springform Pan

Taste and TextureCheesy, Chocolatey, Creamy, Nutty, Rich, Sweet, Tangy

Ingredients

  • 1½ cups crushed graham crackers
  • 3 tablespoons ground toasted almonds
  • 4 tablespoons (½ stick) unsalted butter, melted
  • 3 ounces bittersweet chocolate (minimum 65% cocoa solids), roughly chopped
  • ¾ cup sugar
  • 1 cup sour cream
  • 1¼ pounds cream cheese (about 2¾ cups)
  • 2 extra large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325 degrees F and butter a 9-inch-diameter springform cake pan. Use a food processor to mix the graham crackers with the almonds. Add the melted butter and pulse until the mixture comes together. Tip the mixture into the pan and press down with a spatula to form an even crust. Bake in the preheated oven until golden, 10-15 minutes.

  2. Remove from the oven. Reduce the oven temperature to 275 degrees F.

  3. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until the chocolate is smooth, then remove from the heat.

  4. In a large mixing bowl, beat together the rest of the ingredients using a hand-held electric mixer. Pour the mixture into the cake pan and tap the pan gently to level the mixture and remove any large air bubbles. Swirl the melted chocolate into the filling.

  5. Bake until the filling is set around the sides but still wobbly in the center when you gently shake the pan, about 30 minutes. Turn off the oven and leave the cheesecake inside to cool slowly, preferably overnight. The filling will continue to set as it cools, and taking it out of the oven too soon may cause it to crack.

  6. Remove the cheesecake from the springform pan and slide onto a serving plate. Best served chilled.


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