Marble Cheesecake Recipe

Prepare pan and crust

Preheat oven to 350°F (177°C). Lightly grease a 9-inch (23 cm) springform pan. Line the bottom with parchment and grease the parchment.

Combine graham cracker crumbs, granulated sugar, melted butter and 1/4 tsp salt in a medium bowl. Stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass. Pack firmly for a compact crust.

Bake crust for 8 minutes, then remove from oven and set aside to cool slightly while preparing filling. Reduce oven temperature to 325°F (163°C).

Bring ingredients to room temperature

Make sure all dairy and eggs are at room temperature (about 60 minutes at room temperature) to ensure a smooth batter and to avoid lumps.

Lower oven temperature (if not already) to 325°F (163°C) and prepare a water bath: wrap the outside of the springform pan tightly with a double layer of heavy-duty aluminum foil, coming up the sides at least 3 inches to prevent leaks. Have a roasting pan ready.

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle), beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl and paddle as needed.

Add granulated sugar and continue to beat on medium speed until combined and slightly creamy, about 1–2 minutes. Scrape the bowl.

Add sour cream and the extra yolk, then beat on low speed until incorporated. Scrape down sides.

Add eggs one at a time, mixing on low speed and briefly just until blended after each addition. Avoid whipping air into the batter — low speed and minimal mixing help prevent cracks.

Add vanilla extract, flour, and 1/2 tsp salt. Mix on low just until incorporated. Finally, pour in the heavy cream and mix on low until the batter is smooth and slightly loose in texture.

Taste a small bit of batter for sweetness and seasoning (optional). Scrape batter into a large clean bowl and set aside 1 to 1 1/4 cups of the plain batter for the chocolate swirl (this ensures a darker, defined swirl).

Place the chopped chocolate, 1 tablespoon butter and 1 teaspoon hot water in a microwave-safe bowl. Microwave in 15–20 second intervals, stirring between each, until chocolate is melted and smooth. Alternatively, melt gently over a double boiler. Stir until glossy and fully combined.

Whisk 1 to 1 1/4 cups of the reserved plain batter into the melted chocolate until uniform in color and smooth. The resulting chocolate batter should be pourable but not too thin. If too thick, add 1 teaspoon heavy cream to loosen.

Pour about two-thirds of the remaining plain (vanilla) batter into the prepared crust and spread gently to an even layer using a rubber spatula.

Using a spoon or piping bag, drop tablespoon-sized dollops of the chocolate batter across the surface of the vanilla batter in a ring and then in the center, distributing evenly.

Top with the remaining plain batter by gently spooning it over the chocolate dollops to cover. Do not overmix — you want distinct pools of chocolate within the batter.

Create the marble effect by running a thin knife or skewer through the batter in a circular and figure-eight motion a few times. Be careful not to over-swirl; aim for clear chocolate and vanilla veins.

Place the wrapped springform pan into the roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come halfway up the outside of the springform pan to form a water bath.

Bake at 325°F (163°C) for 55–70 minutes. The center should still have a slight jiggle (about 1–2 inches) when gently shaken; edges will be set and lightly puffed. Avoid overbaking to prevent cracks and dryness.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 45 minutes to 1 hour to minimize sudden temperature changes that cause cracking.

Remove the springform pan from the water bath, unwrap the foil, and cool on a wire rack to room temperature for about 1 hour.

Cover the cooled cheesecake loosely with plastic wrap and refrigerate at least 8 hours, preferably overnight, to fully set and develop flavor.

Run a thin knife around the inside edge of the pan to loosen before releasing the springform ring. Transfer to a serving plate if desired.

If desired, dust the top lightly with powdered sugar and serve slices with whipped cream.

Store refrigerated up to 4–5 days; freeze slices for longer storage (wrap tightly).