Royal Marble Cheesecake Recipe

Name: Royal Marble Cheesecake
Prep time: 45 min
Cook time: 165 min
Total time: 210 min
Yield: Serves 1 or more
Ingredients: Semisweet Chocolate Morsel; ¾ cup (90g) all-purpose flour; 2 tablespoons (20g) granulated sugar + 1 cup (200g) granulated sugar; Pinch of salt; 6 tablespoons (85g) unsalted butter; 16 ounces (450g) cream cheese; 1 teaspoon vanilla extract; Eggs; 8 ounces (225g) sour cream

Indulge in this decadent Royal Marble Cheesecake, a prized recipe from the 1965 Pillsbury Bake-Off! Layers of creamy cheesecake swirl with rich chocolate in a stunning marble effect. This legendary dessert is guaranteed to impress – a true taste of baking history. Prepare to be amazed by its rich, creamy texture and unforgettable flavor combination. Get ready to experience cheesecake perfection!

Prep Time 45 mins

Cook Time 165 mins

Calories 390.1 kcal

Protein 14g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Royal Marble Cheesecake

Semisweet Chocolate Morsel
¾ cup (90g) all-purpose flour
2 tablespoons (20g) granulated sugar + 1 cup (200g) granulated sugar
Pinch of salt
6 tablespoons (85g) unsalted butter
16 ounces (450g) cream cheese
1 teaspoon vanilla extract
Eggs
8 ounces (225g) sour cream

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How to Make Royal Marble Cheesecake

Preheat oven to 400°F (200°C).
Melt 6 ounces (170g) of semi-sweet chocolate in a double boiler over simmering water.
In a medium bowl, combine ¾ cup (90g) all-purpose flour, 2 tablespoons (20g) granulated sugar, and a pinch of salt.
Cut in 6 tablespoons (85g) unsalted butter until the mixture resembles coarse crumbs.
Stir in 2 tablespoons (15g) of the melted chocolate.
Press the crumb mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Remove from oven and let cool slightly.
In a large bowl, cream together 1 cup (200g) granulated sugar and 16 ounces (450g) cream cheese until smooth and creamy.
Beat in ¼ cup (30g) all-purpose flour and 1 teaspoon vanilla extract.
Add 4 large egg yolks one at a time, beating well after each addition.
Stir in 8 ounces (225g) sour cream.
In a clean bowl, beat 4 large egg whites until stiff peaks form.
Gently fold the beaten egg whites into the cream cheese mixture until just combined.
Combine the remaining melted chocolate (about 4 ounces or 115g) with 1 ¾ cups (approx. 400g) of the cream cheese mixture.
Pour half of the remaining cream cheese mixture into the prepared crust.
Spoon half of the chocolate mixture over the cream cheese layer.
Pour the remaining cream cheese mixture over the chocolate layer, then spoon on the remaining chocolate mixture.
Gently swirl a knife or spatula through the batter to create a marble effect.
Place the cheesecake in the preheated 400°F (200°C) oven, immediately reduce the oven temperature to 300°F (150°C).
Bake for 1 hour.
Turn off the oven and let the cheesecake sit in the oven with the door closed for 1 hour.
Cool completely on a wire rack, away from drafts, for 2-3 hours.
Chill in the refrigerator for at least 6 hours before serving.
To serve, run a sharp knife under hot water and wipe it dry before cutting each slice.