Marbled cheesecake with chocolate cake


Okay, it's a birthday and I made cheesecake

"So, what do you do with all these cakes you make?" is a question I get asked a lot. I guess when you bake so many cheesecakes, people do wonder. And that is always a funny conversation because, I eat them. And I am not lying. My family does not like cheesecake. So my life has endless accounts of cheesecake eating involved. 


My mom's birthday was here, and I baked her this beautiful and very rich cake. It's a chocolate cake mounted on a marbled cheesecake. And, glued together with some chocolate-marshmallow frosting. 

It is also a simple cake which means the actual cheesecake is just a little thin layer at the bottom. I do not like the idea of a chocolate cake overpowering and dominating my cheesecake, but my mama is in stage 132 of getting to love a cheesecake, you know. But it is also very rich and filling - that you could just die eating a single piece. There's that much of chocolate loaded in this.


So there is an Oreo cookie crust, which you could replace with graham cracker/digestive biscuits/pastry crusts, but Oreo is the best for the visual contrast. And like I said, the cheesecake layer is really small, which means you only need about a block of cream cheese.


And I should say, when you have a bite of this, you swim between a lot of taste sensations. Because you dive into cheesecake, then do five backstrokes onto the chocolate cake layer and then take one freestyle stroke to the marshmallow-chocolate layer in between. Do a few somersaults in between, some flip turns too and then just keep repeating the steps. Ah, you'll get the hang of it!


{ Insert hardcore moans }


And look who's talking. Modern Talking with Geronimo's Cadillac. Enjoy! 

Chocolate cake stacked on top of marbled cheesecake

For the cheesecake [It's a thinner cheesecake, with very little cream cheese in it than usual. But I think the chocolate overload makes up for it.] 

  • 1 1/2 cups of finely crushed Oreo cookie crumbs 
  • 3 tbsp of melted butter
  • 1 block of cream cheese, softened
  • 1/2 cup sugar
  • 1 extra large or 2 small eggs
  • 1 cup sour cream
  • 1 tsp lemon zest 
  • 1/2 tsp lemon juice
  • 1/2 tsp vanilla extract

[I always add a bit of flour and cornstarch to get crack-free cheesecakes.]

You know how to make the crust, right? It's easy. 

And the filling -

Preheat the oven to 160 degrees C.

Beat the cream cheese on low speed until smooth and free of lumps. Add sugar and beat until creamy, for 1 to 2 minutes. Add eggs, one at a time, and beat slowly until combined. Add in flour and cornstarch. Mix in the sour cream, lemon zest, juice and vanilla. Remember to scrape down the sides of the mixing bowl and beaters at intervals. Finally, pour in the filling through a sieve [for a lump-free filling] onto the crust and smoothen the top with a spatula. Bake the cheesecake for 45 minutes and when you see the satiny top and a jiggle, it's done. Let it rest in the oven with door ajar for 20 minutes, and then outside, in the pan for 30 minutes. While it's chilling in the refrigerator later on, you can make the chocolate cake, and then the marshmallow-chocolate frosting. Spread, mount and don't wait. Got me?

Want the Chocolate-Marshmallow Frosting?

By Carlotta C Greer

  • 1 cupful sugar
  • 1/4 cupful boiling water
  • 1/8 tsp salt
  • 12 marshmallows
  • 2 ounces chocolate
  • 3 tbsp water
  • 1/2 tsp vanilla 

In a saucepan, stir sugar, boiling water and salt. Place over a low flame and heat until the sugar is dissolved. Cut marshmallows in halves, add to the sugar mixture and beat till they have melted. Cut the chocolate in pieces and mix with 3 tbsps water and melt. Stir and cook over a low flame in a double boiler until thick. Add to the sugar mixture. Beat until frosting is of proper consistency to spread. Stir in the vanilla.