Plan to prepare this cheesecake a day before serving to allow time to chill after baking.
8 whole graham crackers
20 chocolate wafer cookies
3 tablespoons granulated sugar
6 tablespoons unsalted butter, divided
2 8-ounce packages cream cheese, room temperature
1 pound (16 ounces) full-fat ricotta cheese
1 cup eggnog
1 teaspoon vanilla extract
1 ½ cups granulated sugar
4 whole eggs
4 tablespoons all-purpose flour
4 tablespoons corn starch
8 tablespoons melted butter, divided
¼ cup semi-sweet chocolate bits
¼ cup cocoa powder
¼ teaspoon freshly ground nutmeg
2 teaspoons lemon juice
Whipped cream for garnish (optional)
In food processor, pulse graham crackers and chocolate wafers until breadcrumb size.
Pour into a bowl and stir in the 3 tablespoons of sugar and the 6 tablespoons of melted butter and mix to combine.
Press into the bottom of a spring form pan that is 10-10 ½ inches wide by 2-3 inches deep. Refrigerate while you make the filling.
In the bowl of a stand mixer with the paddle attachment, mix the cream cheese and ricotta until creamy then slowly add in the eggnog until combined. Scrape sides and mix completely.
Add vanilla and sugar and mix to combine.
With mixer running on low, add the eggs one at a time until combined.
With mixer still running add the flour and corn starch until combined.
Take the melted butter and place half of it in a large glass bowl. Add the chocolate chips and microwave for 15 seconds, stir and microwave for 15 more until the chocolate has melted.
Add half of the cheesecake batter to the chocolate bowl and stir in the cocoa powder and set aside.
To the remaining cheesecake batter (without the chocolate), stir in the remaining 4 tablespoons of melted butter along with the nutmeg and lemon juice.
You should now have two bowls, one chocolate and one not.
Preheat oven to 325 degrees F and get a pan ready for the water bath that is larger than the spring form pan. We used our holiday roasting pan.
Place a teapot of water on to boil.
Remove the prepared springform pan from the refrigerator and wrap the bottom in one large single piece of foil to protect water from seeping in while baking.
Place the foil lined crust into the dry roasting pan. Then pour one third of each mixture in at a time into the prepared springform pan, swirling with a spoon as you add (White, then chocolate, then swirl. Repeat two more times.)
Open the oven door and place the roasting pan on the rack in one corner, then pour in the teapot of hot water. This should come up about an inch or so on the sides of the pan.
Bake for one hour then shut oven off but do not open oven door. Set your timer for two more hours and let the cheesecake sit in the oven for the full two hours as it cools down. Do not open the door. This water bath method, will prevent cracking.
Pull the roasting pan from the oven and remove the cheesecake. Dry the bottom of the pan then chill for four hours or overnight.
To serve, start by running a slightly damp thin bladed knife around the outside edge of the cheesecake BEFORE you release the springform latch. Remove the latch and carefully lift the outer ring off the cheesecake. Then slice into servings with a sharp slightly wet knife, cleaning and wetting the knife between cuts.
This cheesecake is good on its own without the need for a topping, but we garnished it with whipped cream.
This recipe needs an hour to cook, two hours to sit in the oven and four hours to chill so if serving for a dinner, plan to make early that morning or the day prior.
Keywords: Eggnog Marble Cheesecake