Mocha marble Cheesecake

Mocha Marble Cheesecake

Yield: 4 (10-inch) cakes/48 servings


    • 2 lb., 12 oz. graham cracker crumbs
    • 6 oz. frozen (thawed) or refrigerated liquid whole eggs
    • 1 lb., 2 oz. melted butter
    • 12 oz. light (Neufchâtel) cream cheese, softened
    • 4 oz. vanilla
    • 3 lb., 12 oz. sugar
    • 6 oz. all-purpose flour
    • 4 oz. frozen (thawed) or refrigerated liquid whole eggs
    • 1 oz. instant coffee crystals
    • 10 coffee liqueur
    • 1 lb., 2 oz. semi-sweet chocolate chips, melted

Total approximate weight: 26 lb., 7 oz.


  1. Using 3-speed mixer at first speed, mix crumbs, eggs and melted butter until blended. Press approximately 1 lb. 1 oz. into bottom and up sides in each of 4 (10-inch) springform pans.
  2. Cream cream cheese and vanilla in mixer at second speed.
  3. Blend sugar and flour together and add to cream cheese.
  4. Add remaining eggs to mixer. Mix at second speed until blended. Reserve 4 cups. Divide and portion about 7 cups into each pan.
  5. Mix coffee crystals in liqueur then stir in chocolate chips. Blend into reserved cheese mixture.
  6. Divide and spoon 1-1/2 cups chocolate mixture over each cake. Swirl batter with spatula.
  7. Bake at 350° F for 30 minutes. Reduce heat to 300° F; bake until center is firm, an additional 75-85 minutes. Cool 1 hour.
  8. Refrigerate at least 6 hours before serving.

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