Chocolate Swirl Cheesecake


Have I told you that I’m actually obsessed with cheese cake? To be exact with CHEESE + CHOCOLATE + CAKE!!! 😀

The only  setback with this recipe is you have to chill them at least 6 hour after you bake it, so you have this super delicious aroma around your house while you’re baking it, but then you have to wait for 6 hours to EAT it???  Well, nothing is perfect…

I baked this cake just before I went to sleep at night, so I could dream about it and waking up in the morning finding my dream’s coming true… 😉 Joy, Joy, Joy!

Recipe adapted from here , I made half of the recipe and changed the crust’s ingredients.



  • 1 cup butter (2 sticks)
  • 2 cups flour
  •  ½ cup powdered sugar
  • Filling
    15 ounces (1 3/4 cups) part-skim ricotta
    8 ounces lowfat cream cheese, room temperature
    1 cup sugar
    1/2 cup lowfat sour cream
    1 large whole egg
    2 egg whites
    1/4 teaspoon almond extract (or to taste)
    2 tablespoon all-purpose flour
    1/4 teaspoon salt

    3 tablespoon unsweetened cocoa powder
    1/2 teaspoon instant-espresso powder
    3 tablespoon bittersweet chocolate chips


    Heat oven to 350°.

    Melt butter.  Combine 2 cups flour and ½ cup powdered sugar, and then mix in melted butter.  Pat down flat in  pan. Bake for 10 minutes. Set aside


    Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan.

    1. I used to bake a lot of chocolate swirl cheesecakes, they are great and yours look amazing with the little chocolate curls!

    2. Hey, think of it like this: You could do a killer workout at the gym first, then you’d be able to enjoy two pieces without worry. 😉 Looks so yummy!

    3. That cheesecake looks really good!

    4. wow, this cheesecake is mine 🙂 love the idea of chocolate swirl…

      • Zita
      • July 16th, 2008

      @Clumbsy Cookie : Thank’s 🙂

      @Susan: LOL, 2 pieces??? It’s all mine!! am breast feeding can’t be fat thank God 😉

      @Kevin: Thank you!

      @Dhanggit: Well… ok then, I’d share half with you, only half!!! 😀

    5. I know! Waiting is the hardest part of eating….I mean making a cheesecake. 🙂 Yours looks wonderful.

    6. Me me me…want a bit now please! Can’t agree more with the hardest bit being the 6 hour long wait…delicious!!

    7. Chocolate + cheesecake is always a wonderful yet dangerous combination. The cheesecake looks lovely. Congratulations on waiting the entire 6 hours! That takes a lot of will power.

    8. A SIX hour wait!!! Oh no! That would be VERY difficult! But well worth the wait!

      • KJ
      • July 22nd, 2008

      OMG torture!! Six hours of torture!! I don’t think I could do it.

    9. You’ve just combined two of my favorite things: Chocolate and Cheesecake. Oh my.

    1. November 8th, 2008
      Trackback from : Bookmarks about Espresso

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