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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 recipe for chocolate ripple cheesecake is a real hit with my family and it looks impressive – for really minimal effort. Scroll down now for my chocolate ripple cheesecake recipe.
Ingredients for chocolate ripple cheesecake
For the base:
200g of plain digestive biscuits
100g of melted butter
For the filling:
150g plain chocolate
600g of full-fat soft cheese
225g caster sugar
2 medium eggs
1/2 tsp of vanilla bean paste (or vanilla extract)
Method for my take on Mary Berry’s chocolate ripple cheesecake:
Preheat your oven to 160C (gas mark 3).
Prepare a 9-inch springform tin by rubbing the whole thing over with a little butter.
Break up 200g of digestive biscuits (This is one of my favourite uses for a food processor) Add the 100g of melted butter and mix together.
Press the mixture into the tin and bake for 6 minutes just so it firms up a little.
Melt the chocolate in a bowl over a saucepan or boiling water, or microwave for 10 seconds at a time ensuring you keep a very close eye on it.
Mix together the soft cheese and caster sugar. Add the eggs individually then mix in the vanilla bean paste or extract.
Separate the mixture into two bowls. One bowl with approximately 2/5 of the mixture and one bowl with approximately 3/5 of the mixture.
Add the melted chocolate to the 2/5 mixture bowl and combine.
Then add spoonfuls of the white/plain mixture and the chocolate mixture into the springform tin.
You want a polka dot type appearance.
Use a chopstick, palette knife or similar implement to gently swirl the mixture together to give the desired chocolate ripple pattern.
Bake for 30-35 minutes at 160C (gas mark 3).
The cheesecake is finished when the edges look a little puffy and there is only a slight jiggle to the cheesecake.
Remove and leave to cool fully in the tin before removing.
Serve! This makes a generous 12-16 slices, or even more if you have a small appetite!
How to make chocolate ripple cheesecake:
chocolate ripple cheesecake
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
Preheat oven to 160C (gas mark 3).
Prepare a 9-inch springform tin by rubbing the base and edges with butter.
Beat up 200g of plain digestive biscuits inside a sandwich bag or bowl and combine with 100g of melted butter.
Push the mixture down inside the 9-inch springform cake tin and then I bake for around 6 minutes to firm up a little.
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.
Mix together the soft cheese and caster sugar. Then add the eggs one at a time before adding the vanilla bean paste or extract.
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.
Add the chocolate to the bowl with 2/5 of the mixture. Combine this.
Add spoonfuls of the plain mixture and the chocolate mixture into the Springform tin. Alternate to create a polka dot pattern.
Once you’ve dispensed all of the mixture then use a chopstick, knife or similar implement to create swirls.
Return the tin back to the oven, at 160c (gas mark 3) for 30-35 minutes.
The cheesecake is ready when the edges look slightly puffy and there is only a small wiggle left to the cheesecake.
Turn off the oven and leave the cheesecake to cool fully.
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.
You can easily get 12-16 portions from this cheesecake as a small slice is absolutely delicious.