Cake (chocolate Swirl Cheesecake) Recipe

Prepare pan

Preheat oven to 325°F (163°C). Wrap the outside bottom and sides of a 10-inch (25 cm) springform pan with a double layer of heavy-duty foil (to prevent water leaking in during a water bath). Lightly grease the inside of the pan.

Combine crushed chocolate sandwich cookies, melted butter, and 2 teaspoons granulated sugar in a bowl. Mix until crumbs are evenly moistened and resemble wet sand.

Press the crumb mixture firmly and evenly across the bottom (and optionally 1/2 inch up the sides) of the prepared springform pan using the bottom of a measuring cup or a flat glass. Aim for an even 1/4–1/3-inch thick crust.

Bake crust for 10 minutes in the preheated oven. Remove and set aside to cool while preparing the filling. Reduce oven temperature to 300°F (150°C) after removing crust (if you prefer a gentler bake for the cheesecake).

Bring all filling ingredients to room temperature before starting (this prevents lumps and overbeating). Soften cream cheese fully: cut into chunks so it mixes smoothly.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and creamy, about 2–3 minutes. Scrape the bowl frequently.

Add the granulated sugar gradually and continue beating on medium speed until fully incorporated and the mixture is smooth, 2–3 minutes more. Scrape sides as needed.

On low speed, add the sour cream and heavy cream in two additions, mixing just until combined. Add the vanilla, flour, and salt; mix until uniform.

Beat in whole eggs one at a time on low speed, mixing only until each egg is incorporated. Then mix in the two egg yolks. Do not overwhip—avoid incorporating excess air, which can cause cracks.

Once the filling is smooth and homogenous, pour approximately 3/4 of the filling evenly over the cooled crust. Reserve about 1/4 of the filling for marbling with chocolate (transfer to a medium bowl).

Place chopped chocolate and 2 tablespoons butter in a heatproof bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth; alternatively, melt over a double boiler. Stir in 1 teaspoon hot espresso (if using) to deepen flavor and smoothness.

Allow the chocolate to cool slightly so it thickens but remains pourable (about 3–5 minutes). Stir a few tablespoons of the reserved cheesecake filling into the chocolate to loosen it if it’s too thick; this will make a swirlable chocolate mixture.

Drop spoonfuls of the chocolate mixture and the remaining plain filling over the top of the cheesecake in an alternating pattern (e.g., 1-inch dollops across the surface). Use a thin knife or skewer to swirl the chocolate and plain filling in gentle S-shaped motions to create a marbled pattern. Do not over-swirl; aim for distinct veins of chocolate.

Tap the pan lightly on the counter to release any trapped large air bubbles. Smooth the top gently with a spatula if needed.

Prepare a hot water bath: place the foil-wrapped springform pan in a deep roasting pan. Pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan. The water bath helps the cheesecake bake evenly and prevents cracking.

Carefully transfer the roasting pan with the cheesecake to the oven and bake at 300°F (150°C) for 60–75 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken (center temperature about 150–155°F / 65–68°C if using a thermometer).

Turn off the oven. Crack the oven door open and let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking. After one hour, remove the cheesecake from the water bath and foil. Run a thin knife around the edge to loosen from the pan (this prevents sticking as it contracts while cooling).

Place the cheesecake on a cooling rack and let it come to room temperature for another 1–2 hours. Then cover loosely with plastic wrap and refrigerate at least 12–24 hours (overnight or longer) before serving—the advance chilling is required for best texture and slicing.

When ready to serve, remove the springform ring. For clean slices, run a sharp knife under hot water, dry it, and make each cut in one smooth motion, wiping the knife clean between slices.

Dust lightly with unsweetened cocoa powder and garnish with whipped cream or chocolate shavings if desired. Serve chilled. Keeps well, covered, in the refrigerator for up to 5 days or can be frozen for up to 2 months.