Chocolate Swirl Marble Cheesecake

Why should you choose between chocolate chip cookies or cheesecake when you can have both! We combined two of the most delicious sweets into one easy recipe. This cheesecake is made with a chocolate chip cookie base and a deliciously decadent filling. The marbled effect is achieved by mixing a light cream cheese filling and a darker milk chocolate filling. Just when you think the recipe can’t get better, cookie dough balls are then placed in and on top of the cheesecake mixture.

This recipe is made with raw cookie dough, see our recipe notes below to ensure your cookie dough is safe to eat!

Directions

For the cookie base:

In a medium bowl, cream together the butter and the sugar.

Add the flour, and mix well until it resembles crumbs.

Add the chocolate chips and mix well. Remove ¼ of the mixture and set aside.

Beat the egg into the remaining ingredients.

Place two strips or wax paper (parchment paper) in a 1-liter loaf tin. This will make it easier to remove the cake after its baked.

Press the cookie mix into the baking tin, making sure to press it up against the edges of the baking tin.

Line with greaseproof paper and fill with baking beans.  Bake in a preheated oven for 15 min at 350°F/180°C. Remove the baking beans, and bake for another 15 min. Allow to cool. In the meanwhile, prepare the cheesecake mix.

Cheesecake Mix: 

Mix the gelatin sheets with 100ml of boiling water, ensuring that the sheets melt.

Lightly whip the cream cheese, add the melted white chocolate and 50mL of the gelatin liquid. Mix well. In a separate bowl, lightly whip the cream, add the melted milk chocolate and 50mL of the gelatin liquid. Mix well.

Spoon the mixture into the cooled cookie loaf, alternating between the white chocolate and milk chocolate mixture.

Run a toothpick (or skewer) through the mixture, creating a marbled effect.

Roll the leftover cookie dough into small balls (about 10).

Press half of the cookie balls deep into the marbled mixture. Place the remaining five on top of the marbled cake. Chill for 2 hours before serving.

Recipe Notes

Because this recipe contains raw cookie dough, make sure to use pasteurized eggs to eliminate the risk of Salmonella.

If you can only find powdered gelatin in your local supermarket, you can still make this recipe. Simply substitute the 4 sheets of gelatin with 1 Tbsp powdered gelatin. Don’t let the gelatin sit for too long, it will become more solid as time goes by. So work quickly, and get your cheesecake in the fridge as soon as possible.

If you want your cheesecake to be a bit more decadent, use dark chocolate instead of milk chocolate. The colors will be more distinct and the cheesecake won’t be as sweet.