Next, in a large bowl, beat the cream cheese until creamy and smooth. Add in the granulated sugar and beat until combined, then toss in the vanilla extract. I recommend scraping down the sides of the bowl to make sure everything mixes evenly. Then, one by one, add the eggs, mixing well after each one. Once that’s all well incorporated, divide the batter into three separate bowls. Into the first bowl, fold in the melted dark chocolate, the second bowl will get the milk chocolate, and the third bowl will be combined with white chocolate.
Now comes the fun part! Carefully alternate pouring the chocolate batters into the center of the crust, creating a marbled effect. I use a knife to swirl the layers gently, which makes for a beautiful presentation once it’s baked. Pop the cheesecake into the oven for about 55-60 minutes, or until the center is set but still slightly wobbly. The smell filling my kitchen during this time is pure bliss! Let it cool and then chill in the refrigerator for at least four hours, or preferably overnight, to set completely.
Pro Tips for Best Results
I tested this recipe three ways to get the texture just right, and I found that letting the cream cheese soften to room temperature is key. If it’s too cold, you’ll end up with lumps in your cheesecake, which we definitely want to avoid. Trust me, that smooth texture is everything!
I also discovered that using high-quality chocolate really elevates the flavor. I absolutely love Godiva for this recipe, but if you have a favorite brand you adore, don’t hesitate to use it. The taste difference is easily noticeable and makes every bite richer and more luxurious.
Lastly, I like to cover the cheesecake with foil during the first part of baking to prevent over-browning. Just gently place it over the pan after twenty minutes in the oven, and you’ll find that perfect balance between a lovely golden top and a beautifully baked center.
Common Mistakes to Avoid
One mistake I made in my early baking adventures was not allowing the cheesecake to cool gently after baking. I used to pull it out of the oven immediately, which would lead to cracks forming on top. Allowing it to cool slowly in the oven and then chilling it overnight makes a world of difference! (See the next page below to continue…)