chocolate ripple cheesecake
How to make a chocolate ripple cheesecake.
Servings 12 servings
Calories 410kcal
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
- ½ teaspoon vanilla bean paste or vanilla extract
Instructions
- 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 ⅖ of the mixture in one bowl and ⅗ of the mixture in the second bowl.
- Add the chocolate to the bowl with ⅖ 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.
Nutrition
Calories: 410kcal