Marbled Two Chocolate Cheesecake

Kiwilimón
Kiwilimón
The marbled two chocolate cheesecake is a spectacular dessert; it not only has a beautiful presentation, but also an exquisite flavor. If it’s time to impress, don’t hesitate to choose this dessert. It’s the perfect recipe for a delicious romantic dinner.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 packages cookies, of chocolate (250 g)
  • 1 stick butter, melted (100 g) 1 stick butter, melted (100 g)
  • 1 1/2 sticks cream cheese, at room temperature (320 g) 1 1/2 sticks cream cheese, at room temperature (320 g)
  • 3/4 cups sugar, (140 g) 3/4 cups sugar, (140 g)
  • 1 1/2 cups whipping cream, (375 ml) 1 1/2 cups whipping cream, (375 ml)
  • 1 1/2 boxes yogurt, natural (182 g)
  • 10 sheets unflavored gelatin powder, (15 g each), hydrated in 1/2 cup of cold water 10 sheets unflavored gelatin powder, (15 g each), hydrated in 1/2 cup of cold water
  • 1 stick white chocolate, in pieces (150 g)
  • 1 stick dark chocolate, in pieces (150 g)
Preparation
1h 20 mins
10 mins
Low
  • For the marbled cheesecake: in a bowl, add water and rehydrate the gelatin sheets for 5 minutes.
  • Add the cookies to the processor or blender and grind until a fine powder forms.
  • Empty the cookies into a container and mix with the butter until a paste forms.
  • Line a mold with parchment paper or aluminum foil on the base and plastic on the sides. Cover the cookie paste to a thickness of 2 cm. Compact well to form a shell. Freeze for 30 minutes in the refrigerator.
  • Beat the cream cheese at medium speed until smooth; add the sugar, yogurt, and cream, and mix until firm and well combined.
  • Remove the gelatin sheets from the water, lightly squeeze them, and melt in the microwave until dissolved (30 seconds).
  • Pour the cheese mixture into a bowl; gradually add the gelatin and mix.
  • Divide the cheese mixture with gelatin into two equal parts.
  • Place the white chocolate in a bowl and melt it in the microwave in 15-second intervals. Beat it well to avoid lumps. Add the melted chocolate to half of the gelatin mixture and stir very well.
  • Melt the dark chocolate using the previous technique and add it to the remaining cream with gelatin, mixing perfectly.
  • Remove the cookie shell from the freezer and pour in the white chocolate mixture. Reserve some of the mixture for decoration.
  • Pour the dark chocolate mixture into a piping bag (reserving some for final decoration) and form a spiral over the white chocolate mixture. With a wooden stick, create shapes by mixing the two chocolates. Place small spoonfuls of the reserved white chocolate mixture on top of your previous mixture and continue to create shapes with the stick.
  • Chill the cheesecake in the refrigerator for 30 minutes and unmold. Finish decorating with the remaining dark chocolate using a piping bag and a star tip. Decorate with raspberries.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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