Marble Cheesecake

READY IN: 1hr 30mins
SERVES: 10-12


  • 4
    (8 ounce) packages cream cheese, softened
  • 1
    cup sugar
  • 2
    teaspoons vanilla extract
  • 34
    teaspoon lemon flavoring
  • 4
    eggs, lightly beaten
  • 3
    egg yolks, lightly beaten
  • 34
    cup heavy cream (1/2 plus 1/4)
  • 6
    ounces semisweet chocolate, melted


  • Beat cream cheese until smooth. (seriously, no lumps!)
  • Add sugar, vanilla, and lemon flavoring and mix well.
  • Slowly add the eggs, one at a time, mixing well after each addition.
  • Add 1/2 cup heavy cream and blend until smooth.
  • Lightly grease and flour (can skip the flouring to make it gluten-free or use alternative) a 9-inch springform pan and preheat oven to 400 degrees.
  • Remove 1 1/2 cups of cheese mixture to a small bowl and stir in the melted chocolate.
  • Add remaining 1/4 cup cream to remaining cheese mixture and pour into springform pan.
  • Add 1 1/2 cups of chocolate cheese mixture to pan in spoonfuls dotted around top of cake.
  • With tip of knife, run blade through cheesecake, swirling mixture together.
  • Place springform pan in a water bath and bake for 15 minutes.
  • Reduce temperature to 325 degrees and cook an additional 40 to 50 minutes, until center of cheesecake is set.
  • Cool and refrigerate for at least 6 hours.
  • Tips: It's generally done when there is only a 2-3 inch spot in the center that jiggles. Several small cracks is fine and often just he nature of the cheesecake but if you get a larger crack through the middle of it, then it is a sign that it has been over baked.
  • Also, if you cool the cheesecake too quickly you may get cracks. Let it cool on top of one of the stove burners with an inverted plate resting on top.