When they named this recipe they certainly didn’t go wrong thinking it should be made for royalty. It’s so good. It’s rich, it’s creamy, it’s chocolatey and perfect when you want to wow your guests. I used to make this for my son when he was growing up. If he ever asked for “my cake” I knew it was always this one he wanted.
I don’t make it often because I can’t stay away from it. I foiled myself this time though, I served it for dessert at dinner the night after I baked it and then I froze the rest in slices. Now when I’m having a HUGE craving, I will eat just one small piece. Remarkable restraint on my part.
It’s fairly easy to make — there aren’t many ingredients in a cheesecake. Once you have the crust done it goes pretty fast. The original recipe calls for a cookie type crust but I’m partial to a graham cracker crust on this cake. Either one would be good though.
When I said the cake was rich, it’s got 3 packages of Philly cream cheese and a cup of chocolate chips, 6 eggs and a cup of sour cream. When they said “royal” dessert they were thinking BIG.
- 1½ cups graham crackers
- ¼ cup sugar
- 6 tbs melted butter
- 1 cup semi-sweet chocolate chips
- ¼ cup flour
- 1 cup sugar
- 3 8-oz. pkg. cream cheese (at room temperature)
- 2 tsp vanilla
- 6 eggs, separated
- 1 cup sour cream
- Pre-heat the oven to 350 F
- Place graham cracker crumbs in a medium bowl.
- Add ¼ cup of sugar
- Add the melted butter.
- Stir or blend together with a fork or your hands.
- Press into a 9" spring form pan
- Pre-bake the crust for 8 minutes and allow to cool before using
- Preheat oven to 400 F
- Melt chocolate chips in the top of a double boiler over hot but not boiling water
- Whip egg whites until soft peaks form and set aside
- Cut cream cheese into chunks and place in mixing bowl, add sugar and beat til smooth.
- Add flour and vanilla and mix again.
- Add egg yolks and mix again.
- Stir in sour cream
- Stir in a cup of egg whites to lighten the batter and then fold the rest of the egg whites in.
- Remove 1¾ cups of mixture to a small bowl
- Add melted chocolate chips to small bowl of batter and mix well.
- Pour half of batter in the bottom of the prepared graham cracker crust
- Top with spoonfuls of half of the chocolate mixture
- Pour remaining batter on top
- Add remaining chocolate batter in spoonfuls on top
- Taking a knife or spatula at 90 degrees, cut through the batter to create a marbled effect, taking care not to touch the bottom or side crust.
- Place in oven and immediately turn the oven down to 300 F and bake for 1 hour.
- Let cake remain in oven for an additional hour before opening the door.
- Cool for about 3 hours and then chill at least 8 hours (or overnight) before serving.
- To cut, use a wet, hot knife and rinse in hot water for each cut. Perfect slices every time.
You have just solved my dilemma of what to do for hubby for Father’s Day. Not that he did anything at all for Mother’s Day, but obviously I’m the better person. (Well, he did just get me a MacBook Pro for my birthday, so…) He’s going to love this – cheesecake is his fave and yours look to die for! 🙂
This is going in the must make this weekend list!
Can I have this for breakfast? Looks decadent!
The swirls look so pretty. I bet this is truly delicious. Great post!
This looks wonderful. I love that it uses sour cream. We have so many desserts we love that we just can’t make. Our freezer’s too full to store the extras and it’s just the two of us. What’s worse my wife has more of a sweettooth, so I can leave it alone, but it kills her to have a cheesecake in the house.
wow, beautiful cheesecake. LOVE the swirls!! 🙂
Not only does the cheesecake sound wonderful but is also so pretty. Although for reasons I can’t explain I always tend to stay away from cheesecakes with sour cream. This makes me want to try my first including it. I do like sour cream and use it all the time so I am not sure why I haven’t used it before making cheesecake s a good number have it included. Love your site!
Seems like we both have cheesecake on our minds. I’s one of the desserts I’ll be making for Father’s Day. Love the swirls of chocolate in this.
I see why your blog is called ‘orgasmic chef’- this DOES look orgasmic!
just wondered about the graham cracker crust – never see graham crackers here in Oz – do you buy them here somewhere special?
could i just substitute with digestive biscuits perhaps?
Ron — I bought mind already crushed from USA Foods in Melbourne! USA Foods is my American home away from home.
Bethany — Thanks so much for the kind words. I will tell Mr. Orgasmic who did all the work on it. 🙂
Maureen, great site! I love easyrecipe (I love the look of the recipes and what I read about it on your site!). I wish I used WP instead of blogger so I could use it!
I can never stay away from cheesecake either! This does look very royal, with the swirls of chocolate and 6 eggs to make it very rich and creamy!! I’m looking forward to trying this out. Thanks for stopping by my blog and allowing me to discover yours!
Ohhh such a pretty cheesecake 😀
I did a google search of Marbled Cheesecake and this recipe (and the website name, lol) caught my eye. I have made this twice already and it is so delicious! The cheesecake is light and not too sweet; a wonderful balance! I skipped making the crust the first time and used a store bought graham cracker crust because the taste of the actual filling was more important to me and it came out great. Thanks Maureen for making my stomach smile! 🙂
What a beautiful compliment! I’m so glad you made the cake. It’s my son’s #1 favorite dessert.
I used this recipe a couple of years ago and it was so awesome!! Making it again tomorrow. The only change I made was using chocolate Graham crackers for an extra layer of chocolate.
Brian, thanks so much for letting me know. I’m a yank in Australia and we don’t have plain graham crackers here so expecting chocolate ones is a bit of a stretch for me. 🙂 I love this cake!
Two questions. For adding the egg whites do you add a cup of egg whites then the 6 egg whites separated or is the cup of egg whites part of the 6 eggs separated.
Also, after it has been in oven for an hour at 300, do you then leave oven at 300 for the additional hour or turn the oven off?
Looks delicious!
Sorry, It’s only one cup of egg whites. The white part of the separated eggs. Leave in the oven with the oven turned off. Good luck!