Chocolate Swirl Baked Cheesecake
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Cook time: 
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Serves: 9 inch Cake
 
Ingredients
FOR THE PASTRY:
  • 195 g All-Purpose Flour
  • 35 g Cocoa Powder
  • 75 g Pure Icing Sugar
  • pinch of salt
  • 130 g Salted Butter, ice cold & cubed
  • 50 g Egg Yolks (about 2 ½ egg yolks)
  • ½ Tbsp Vanilla Extract
FOR THE CHEESECAKE:
  • 1000 g Medium Fat Cream Cheese (25% fat), at room temperature
  • 320 g White Sugar
  • 5 g Salt
  • 4 X-Large Eggs (240 g)
  • 200 ml Sour Cream
  • 1 Tbsp Vanilla Extract
  • 2 Tbsp Cocoa Powder
  • 1 Tbsp Water
FOR THE DARK CHOCOLATE GANACHE:
  • 110 g Whipping Cream
  • 1 tsp White Sugar
  • 90 g Dark Chocolate (at least 65% Cocoa Solids)
FOR DECORATION:
  • 20 g White Chocolate
Instructions
FOR THE PASTRY:
  1. Follow instructions as specified in Cheesecake Pastry Post. Includes detailed instructions and photos! When you've finished blind baking the pastry, turn your oven down to 150°C/302°F.
FOR THE CHEESECAKE:
  1. Place the room temperature cream cheese in the bowl of your stand mixer. With the paddle attachment, beat the cream cheese on medium low speed till smooth.
  2. Add in the sugar and salt. Beat on medium low speed for 30 seconds. Leave to stand for 5 minutes and beat again till smooth.
  3. Scrape down the paddle, sides and bottom of the bowl. Beat again till smooth.
  4. From here on out ONLY mix on the lowest and slowest turtle speed possible. If your mixer doesn’t have the option to go very slow, then do the rest by hand.
  5. Crack all the eggs in a separate bowl. Stir lightly with a fork till the yolks are broken.
  6. Pour more or less 1 egg at a time into the cream cheese mixture with the mixer going on its slowest speed, or stir by hand. It is crucial to not whip in any air.
  7. Add the remaining egg in in 3 sessions. Don’t watch it the whole time, you will be SO tempted to increase the speed. It is a great opportunity to spend some time on Pinterest or learn a language on the Duo Lingo App (I’ve become 7% more fluent in French, just from cheesecake mixing time! Haha!).
  8. Before mixing in the last egg, scrape down the sides and bottom of your bowl thoroughly and mix again on lowest speed.
  9. Stir the sour cream and vanilla into the cheesecake batter by hand to avoid overmixing.
  10. Pour the cheesecake mixture into the semi-baked pastry base, but reserve about 1/7 of the mixture. Stir 2 tablespoons of sifted cocoa powder + 1 Tablespoon water into the left-over cheesecake mixture till fully combined. Smoosh out any cocoa lumps with the back of a spoon against the side of the bowl. You may stir this chocolate cheesecake mixture vigorously with a spoon!
  11. At this point, start boiling a full kettle of water.
  12. Dollop/pour the chocolate cheesecake mixture over the vanilla cheesecake mixture in the tin.
  13. With a chopstick, carefully make vertical circles in the cheesecake mixture (with wrist movement – like you are beating something with a balloon whisk) so that the 2 tones are marbled together slightly. Turn your tin as you go around the perimeter. I usually make one wide circle around the outside and one smaller circle inside it. To finish off, I swirl just the top surface again so it looks pretty.
  14. Place the cheesecake in the center of your oven. Fill the empty roasting tray with just boiled water. Bake for 1 hour at 150°C/302°F.
  15. Turn the cheesecake 180 degrees around in the oven. Bake for another 35 minutes. Switch off the oven with the cheesecake still inside and the door still closed.
  16. After 5 minutes, leave the oven door ajar. Leave the cheesecake inside for 1h30.
  17. Remove from the oven and leave to cool at room temperature for 1 hour. Transfer to the fridge and leave to cool overnight.
FOR THE GANACHE:
  1. The next morning you can decorate the cheesecake! There may be some condensation on the surface of the cheesecake; dab the surface with some paper towels to absorb the moisture.
  2. Heat the cream and tsp of sugar in a saucepan to simmering point. Pour it over the finely chopped chocolate. Leave to stand for 2 minutes, stir till smooth. Pour over the cheesecake immediately. Tilt the pan till the whole surface is covered in chocolate ganache. Refrigerate for 5 minutes.
  3. In the meantime, melt the 20 g of white chocolate in the microwave in a mug – 30 seconds at a time. Stir thoroughly every 30 seconds. Keep going till it is fully melted. Place a small plastic sandwich bag over a cup with one corner facing down. Transfer the melted chocolate into the sandwich bag. Aim for the bottom corner!
  4. Remove the cheesecake from the fridge. Snip a tiny bit of the end off the corner chocolate baggie. Drizzle over the cheesecake any way you like. I like circles.
  5. Carefully push up the bottom of the tin all around the cheesecake to loosen the sides. Place the cheesecake on top of the middle of a wide-bottomed mug or sturdy glass, gently pressing down the sides of the tin.
  6. Lift the bare sided cheesecake back onto your work surface. Slide a large, smooth edged knife under the pastry to loosen the cheesecake from the bottom of the tin. I like to go all around the edges first before attempting to loosen the center-bottom. Push the cheesecake gently, with a cupped hand, onto your cake stand/cake board/serving platter.
  7. Cut slices with a hot, dry knife. Enjoy!!!
Recipe by Philosophy Of Yum Blog at https://philosophyofyum.com/chocolate-swirl-cheesecake/