Double Chocolate Marbled Cheese Cake

DSC_0562A thing of beauty is a joy forever. A cheese cake that has two types of cheese – cream cheese and mascarpone and two types of chocolate – swirls of both white chocolate and milk chocolate …mixed gently and baked slowly to get a perfectly looking cake! Now that’s what I call a thing of beauty. The fact that this was my first time baking a cheese cake could be very well why I was so excited and so impressed with the results.  This whole past week has been nothing but an endless stream of parties. I have lost count of the number …my kids say there have been 5 thus far but then they are only talking about the ones they attended. Boy, why does everyone wait until the holidays to have parties? Well I don’t mean to imply that I hate meeting up with everyone. It’s just that its too many parties and too many people and way too much food.! Plus all that is taking away my ‘alone time’ which was what I intended to do during my break and ‘clean the house’. yes you are right, clean, as in organize the closets, bag old clothes for donation, clean up the pantry – again as in ‘organize and discard’, the shoe closet- same thing again ‘organize and discard’, so you get the idea, right?.  Now, however, there seems to be a risk that all those productive activities may never come to fruition. The holidays are going by super fast and before I know it it will be back to school and back to work mode! Yikes.


So what can I do to feel less stressed? The picture of this double chocolate cheese cake that I had seen in a book I got from the local library suddenly popped into my head and my inner voice told me that this cheese cake would be the solution to all my problems. And that it will bring me much peace and nirvana. So I looked up the recipe and rushed to the store to get the ingredients and the pan. Yes, I did not have a springform pan and so picked up the one and only one left at the store. It happened to be a 9 and 3/4 inch one as opposed to the 8 inch one in the recipe. But I was not to be deterred so I upped all the ingredients by 1.5 only to realize that I did not have enough cream cheese. But I did have some mascarpone. And so I just decided to use that instead.  I also could not find any chocolate wafers that the recipe asked for so I used oreo cookies instead.


And finally an hour and a half later, I had this beautiful looking cheese cake that I could not stop admiring! It was so pretty looking that I did not want to cut it! 🙂 But we did finally relent and cut it and boy it was just ‘out of the world’, ‘melt in the mouth’ kind of deliciousness. We shared this with some wonderful friends who had stopped by. Thing of beauty. Joy. Peace. Nirvana. All achieved in the same order.


I am bringing this beautiful cheese cake to Angie’s for Fiesta Friday this week.

This recipe is for an 8 inch springform pan. (If you end up with a bigger pan like me then just do everything times 1.5)

Double Chocolate Marbled Cheese Cake

  • Servings: Makes 1 8 inch cheese cake
  • Time: About 1 hour, 30 minutes
  • Difficulty: Moderate
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Recipe adapted from the book ‘Simply home made gifts’


  • 3/4 cup finely crushed chocolate wafers (I used crushed oreo cookies without the cream)
  • 3 tbsp unsalted butter, melted
  • 2  8 oz pack cream cheese, softened (I used 2/3 rd cream cheese and 1/3 rd mascarpone)
  • 2/3 cup sugar
  • 2/3 cup sour cream
  • 2 tbsp all purpose flour
  • 1 tsp vanilla
  • 2 eggs
  • 1/3 cup semisweet chocolate pieces
  • 1/2 cup white chocolate pieces

Chocolate shavings for decoration


In  a small glass mixing bowl melt the unsalted butter (in the microwave by heating for about 30 seconds). to this add the crushed cookies and mix. Press this mixture onto the bottom of the springform pan. Set aside.

Pre heat oven to 325 deg F.

In a large mixing bowl, add cream cheese (and mascarpone if adding), sugar,sour cream,flour and vanilla with an electric hand mixer on medium speed for about 4-5 minutes until well combined. Add the eggs and then again mix on low speed until well blended and creamy – for about 1 minute.

Pour half of the above mixture into another bowl and keep aside.

Melt the semi-sweet chocolate pieces in a microwave safe bowl by heating in the microwave for about 1-2 minutes in 30 sec intervals. Stir after every 30 secs using a fork. Once all the chocolate pieces are melted and you get a creamy texture, add this melted chocolate into one of the bowls with the cream cheese mixture. Pour this chocolate cream cheese layer into the pan over the chocolate crust.

Next melt the white chocolate pieces in the microwave again in the same way as above and pour this into rest of the cream cheese mixture and mix well until well blended. Pout this on top of the chocolate layer. Using a fork or a knife mix up the two layers slightly so as to make swirls of chocolate show up on top.

Place the springform pan onto a large baking tray and then place the baking tray in the oven(middle tier).  Bake for about 40-45 minutes at 325 deg F until the center appears set – you can use a toothpick to test – it will be sticky but it should not show liquid)

Remove pan from the baking tray and set on a cooling rack to cool for about 30 minutes.

Run a butter knife lightly around the edges of the pan to loosen the cake. Slowly, unclip the springform pan from the side to release the cake. Place in the refrigerator until ready to serve.




Step wise pictures:


Layer the powdered cookies to the base.



Make the filling with cream cheese.


Melt the chocolate.


Mix the melted chocolate with half of the filling


Add the chocolate layer on top of the crust.


Melt the white chocolate pieces.


Mix the melted white chocolate with the other half of the filling.


Pour on top of the chocolate layer and make swirls.


Place on top of a baking tray and  bake.










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  1. Pingback: Fiesta Friday #48 | The Novice Gardener

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