My take on Mary Berry’s chocolate ripple cheesecake

Affiliate links in this post will be clearly marked with a * and if you click one of these links I will earn a discount or receive payment.

This is my take on Mary Berry’s chocolate ripple cheesecake (Taken from the BBC Food website). I’ve thoroughly enjoyed baking this recipe and it is one that I return back to time and time again. This is a real hit with my family and it looks impressive – for really minimal effort. Scroll down now for my chocolate ripple cheesecake recipe.

Chocolate ripple cheesecake

chocolate ripple cheesecake

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings

Ingredients

For the base:

  • 200 g plain digestive biscuits
  • 100 g melted butter

For the topping:

  • 150 g plain chocolate
  • 600 g full-fat soft cheese
  • 225 g caster sugar
  • 2 medium eggs
  • 1/2 tsp vanilla bean paste or vanilla extract

Instructions

  1. Preheat oven to 160C (gas mark 3).

  2. Prepare a 9-inch springform tin by rubbing the base and edges with butter.

  3. Beat up 200g of plain digestive biscuits inside a sandwich bag or bowl and combine with 100g of melted butter.

  4. Push the mixture down inside the 9-inch springform cake tin and then I bake for around 6 minutes to firm up a little. 

  5. Melt the plain chocolate in a bowl over a saucepan of boiling water. Alternatively microwave for 10 seconds at a time, taking care not to burn it.

  6. Mix together the soft cheese and caster sugar. Then add the eggs one at a time before adding the vanilla bean paste or extract.
  7. Separate the mixture into two bowls. Place 2/5 of the mixture in one bowl and 3/5 of the mixture in the second bowl. 

  8. Add the chocolate to the bowl with 2/5 of the mixture. Combine this. 

  9. Add spoonfuls of the plain mixture and the chocolate mixture into the Springform tin. Alternate to create a polka dot pattern.

  10. Once you've dispensed all of the mixture then use a chopstick, knife or similar implement to create swirls. 

  11. Return the tin back to the oven, at 160c (gas mark 3) for 30-35 minutes. 

  12. The cheesecake is ready when the edges look slightly puffy and there is only a small wiggle left to the cheesecake. 

  13. Turn off the oven and leave the cheesecake to cool fully. 

You can easily get 12-16 portions from this cheesecake as a small slice is absolutely delicious.

Products I use when making my chocolate ripple cheesecake:

The below links are affiliate links.

*Rolling Pin / *Joseph Joseph 9 Nest Bowls / *Masterclass 9” Springform / *Chopsticks

Want to check out some of my other recipes? Get some mealtime inspiration now!

Fancy making something sweet other than this chocolate ripple cheesecake?

Chocolate chip muffins

Midnight cookies

Millionaire’s shortbread

Honeycomb

Easy salted caramel sauce

Dairy free fruit pancakes

If you enjoyed this post I’d love it if you could pin it on Pinterest!

Chocolate ripple cheesecake - a delicious simple cheesecake that is on the frugal side too! Frugal eats, budget baking, chocolate cheesecake recipe

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