Cheesecake is a classic dessert that has won over palates around the world thanks to its creamy texture and delicate flavor. Its origin dates back to ancient Greece, where a cake made from fresh cheese was prepared to feed athletes in the Olympic Games. Over time, the recipe became popular in Europe and then in America, adapting to local ingredients.
In Latin America, this dessert has different names depending on the country: in Mexico and Central America it is commonly known as "pastel de queso", while in countries like Argentina and Chile it is also called "torta de queso". In some places, the variant with the addition of chocolate or fruits has gained great acceptance.
The recipe we present below uses Marfil cream cheese, an ingredient that provides a smooth texture and a balanced flavor, perfect for achieving the classic cheesecake with a special touch.
How to Prepare Marfil Cream Cheese Cheesecake
To begin, combine the Graham cracker crumbs, sugar, and margarine until you get a homogeneous mixture.
Press this mixture into the bottom of a 9-inch springform pan, making sure to cover the entire base well.
Bake the crust at 350 degrees Fahrenheit for 10 minutes and then remove it from the oven.
In a separate bowl, mix the cream cheese, sugar, and vanilla by beating at medium speed with an electric mixer until well combined and creamy.
Add the eggs one at a time, mixing well after each addition to integrate all the ingredients evenly.
Incorporate the melted unsweetened chocolate square into one cup of the obtained mixture to prepare the chocolate batter.
Place alternating spoonfuls of the plain batter and the chocolate batter over the baked crust.
Cut through the batters with a knife several times to create an attractive marbled effect.
Bake the cheesecake at 450 degrees Fahrenheit for 10 minutes.
Reduce the oven temperature to 250 degrees Fahrenheit and continue baking for an additional 30 minutes so it sets properly.
Carefully separate the cake from the edge of the pan using a knife or spatula.
Let it cool completely before removing the pan's rim to preserve the cheesecake's shape and texture.
Refrigerate the cheesecake so it firms up and cools completely before serving.
