Chocolate Marble Vanilla Cheesecake

Updated February 23, 2016
This image courtesy of Mark T. Shapiro

For a mocha flavor, dissolve 2 tsp (10 mL) instant coffee in same amount of water and add to batter.

When using margarine, choose a soft (nonhydrogenated) vrsion to limit consumption of trans fats.

Make ahead: Prepare up to 2 days ahead. Freeze for up to 6 weeks.

Makes20 slices (1 slice per serving)

Cooking Methodbaking



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party

Recipe Coursedessert

Dietary Considerationdiabetic, peanut free, soy free, tree nut free, vegetarian

Equipmentfood processor

Mealbrunch, dinner

Taste and Texturecheesy, chocolatey, creamy, rich, sweet

Type of Dishcake, cheesecake


  • 2 cups (500 mL) chocolate wafer crumbs
  • 3 tbsp (45 mL) water
  • 1½ tbsp (22 mL) margarine or butter, melted
  • 2 cups (500 mL) ricotta cheese
  • 2 cups (500 mL) 2% cottage cheese
  • 1¾ cups (425 mL) granulated sugar
  • 2 large eggs
  • 1/3 cup (75 mL) all purpose flour
  • 2/3 cup (150 mL) light sour cream
  • 2 tsp (10 mL) vanilla
  • 2 oz (50 g) semisweet chocolate
  • 2 tbsp (25 mL) water
  • 9-inch (2.5 L) springform pan, sprayed with vegetable spray


Preheat oven to 350°F (180°C).

Crust: In a bowl, combine crumbs, water and margarine; mix well. Press onto sides and bottom of springform pan; refrigerate.

In a food processor, combine ricotta and cottage cheeses, sugar and eggs; process until completely smooth. Add flour, sour cream and vanilla; process until well combined. Pour into pan. Melt chocolate with water and stir until smooth. Spoon onto cake in several places and swirl through lightly with a knife. Bake for 65 minutes or until set around edge but still slightly loose in center. Let cool; refrigerate until well chilled.



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