Chocolate ripple cheesecake

chocolateĀ ripple cheesecake

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


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


  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.