Chocolate Cheesecake(1)

This cheesecake splits into two batters: three-quarters get mixed with melted bittersweet chocolate and rum, and the remaining quarter stays plain vanilla. Pouring the plain batter over the chocolate and swirling with a fork creates that dramatic marbled pattern that looks like it took far more skill than it actually does.

Bittersweet chocolate gives this a deeper, less sweet cocoa flavor than semi-sweet would. The rum isn’t just for show. It rounds out the chocolate’s bitter edge and adds a warm, boozy undertone that you catch on the finish.

Sour cream in the batter adds tang that balances the richness of a full pound of cream cheese. It also creates a silkier, creamier texture than cheesecakes made with cream cheese alone.

Overnight refrigeration after cooling is essential. The flavors need that time to meld and the filling needs to set fully for clean slices.

Chef Tips

• Beat the cream cheese until completely fluffy before adding other ingredients. Lumps of cream cheese won’t smooth out later.
• Add eggs one at a time and mix just until incorporated. Overbeating eggs incorporates too much air and causes the top to crack during baking.
• Stirring both batters over hot water before pouring keeps them smooth and fluid for clean swirling.
• Run a thin knife around the edge of the pan after cooling. This prevents the cheesecake from cracking as it contracts.

Variations

• Triple chocolate: Use a chocolate cookie crust instead of graham cracker and add chocolate chips to the chocolate batter.
• Espresso marble: Add a tablespoon of instant espresso to the chocolate batter for a mocha-marbled version.