Cortés Marbled Cheesecake

Cortés Marbled Cheesecake

Celebrate National Cheesecake Day (#NationalCheesecakeDay) by making this incredible cheesecake recipe with Cortés Chocolate!


Chocolate Pie Crust

10 regular graham crackers, large

2 tbsp Cortés Sugar-Free Cocoa

6 tbsp brown sugar

¼ tsp salt

6 tbsp butter, melted

½ tsp vanilla extract


4 oz Cortés Sugar-Free Baking Bar

2 pounds cream cheese

1 cup sugar

4 eggs, lightly beaten

1 cup sour cream



Preheat the oven to 350 °F. Crush the crackers well, add the Cortés Sugar-Free Cocoa, the brown sugar, and the salt, and mix well. Add the melted butter and vanilla. Spread the mixture to fully cover a 9-inch pie pan. Bake for 10 minutes and let it cool down.


Melt the Cortés Baking Bar in a bain-marie. In a large bowl, beat the cream cheese until it is creamy and light. Slowly add ¾ cup of sugar. Add the eggs and mix well. Add the sour cream. After the chocolate melts, add the remaining ¼ cup of sugar and remove from the stovetop. Set aside one cup of the cream cheese mixture and add it to the melted chocolate. Pour the cream cheese mixture into the pie crust pan. Using a large spoon, drop spoonfuls of the chocolate mixture over the cream cheese mixture all over the pan. Create a marbling effect in the mixture by inserting a knife or the tip of a spatula (without touching the crust) and running it freely across the pan. Bake at 350 °F for 1 hour. Turn off the oven, open the door, and wait for the cheesecake to cool down before taking it out. This will prevent cracks from forming. Once it has cooled, put it in the refrigerator.

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