Mary Berry’s baked chocolate ripple cheesecake
This baked chocolate ripple cheesecake is the perfect indulgent dinner party dessert. Delicious vanilla and chocolate cheesecake are swirled together for an impressive yet easy to make dessert.
This baked chocolate ripple cheesecake from Mary Berry is a deliciously indulgent dessert. The chocolate cheesecake is swirled through the vanilla filling to make a dessert that looks impressive but is really very easy to make.
Cheesecakes are great dinner party desserts. The are delicious and look impressive but are simple to make and most importantly can be made ahead of time.
This recipe for chocolate cheesecake is based on Mary Berry’s American chocolate ripple cheesecake from her Baking Bible. I’ve made a few amendments though: I’ve doubled the amount of biscuits and butter in the base as I didn’t think there was enough to fill the tin thickly enough. In fact, I always make a thicker base than Mary Berry, as I like a nice crunchy bite to contrast the smooth cheesecake filling.
I’ve also added more sugar to the cheesecake mix because I didn’t think the plain mixture was sweet enough to balance the dark chocolate cheesecake swirl.
Finally, I noticed that the ingredient list mentioned one egg, while the instructions say to add the eggs one at a time. If you compare the recipe from the book to versions found online they tend to add two so I’ve gone with that and it seems to work.
How can kids help to make the chocolate ripple cheesecake?
This is a really easy dessert so it’s a great dish for kids to help with. Kids can help bash the biscuits to make the base which is a job my kids always enjoy. Once they’ve done that kids can press them into the tin.
Making the cheesecake filling is also really simple and doesn’t require any specialist equipment, so they can help measure and mix everything together.
Finally, you could put even very young children in charge of swirling the vanilla and chocolate cheesecake filling together to make the lovely swirl.
What can I use instead of chocolate digestives for the cheesecake base?
Chocolate digestives work well but if you don’t have any you could try an alternative plain or chocolate biscuit. Graham crackers, plain Digestives or Oreos would all work well.
How can you tell when the cheesecake is baked?
When it’s ready the centre of the cheesecake will still have a bit of a wobble. If it doesn’t there is a danger it will be over cooked. The key is for it not to have too much of a wobble so that you know it’s not under cooked.
The wobble should be just that – a little jiggle, right in the middle. If it still looks runny in the centre it needs more baking.
Should the cheesecake crack on top?
This baked chocolate cheesecake will crack a little when it cools. Don’t worry about it, it’s not ruined. If it cracks too much it might mean it’s been over cooked.
Other cheesecake and chocolate recipes
If you’ve liked this baked chocolate ripple cheesecake, you might like some of our other easy cheesecake recipes:
White chocolate and raspberry cheesecake
No bake lemon cheesecake
Double chocolate cheesecake
No bake berry cheesecake
No bake orange cheesecake
Biscoff cheesecake
No bake chocolate cheesecake
Strawberry cheesecake
Banoffee cheesecake
Or you might enjoy some of our other easy chocolatey desserts:
Chocolate pots
Chocolate roulade
3 ingredient chocolate mousse
Chocolate pavlova
Chocolate eclairs
Chocolate Swiss roll
Chocolate waffle pudding
Useful equipment
You might need the following baking tools/gadgets to make this chocolate ripple cheesecake:
Digital scales
Mixing bowl
Measuring cups
Mini blender
Sieve
Cake tins
Serving plate
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Ingredients
For the base
200g (2 cups) chocolate digestives
100g (1/2 cup) butter
For the chocolate cheesecake filling
150g (1 cup) plain chocolate
700g (5 3/4 cups) full fat soft cheese
200g (1 cup) caster sugar
½ tsp vanilla
2 eggs
How to make Mary Berry’s baked chocolate ripple cheesecake
Preheat your oven to 160C / 140C Fan / 320F and lightly grease a 20cm (8 inch) loose bottomed cake or spring-form tin.
Make the base
Get your kids to measure out the biscuits and put them in a large zip lock/freezer bag or a large mixing bowl. Bash them with a rolling pin until they are crushed finely. Putting them in a bag makes this job a little less messy for kids. Alternatively you can put the biscuits in a food processor and blitz them until you have a fine crumb.
Measure the butter and put it in a small pan or microwavable bowl. Melt the butter.
Pour the melted butter into the crushed biscuits. Or if you’ve crushed the biscuits in a bag add them to the pan of melted butter. Stir them in until they are well coated.
Tip the biscuits into the prepared cake tin and get your kids to press them down with the back of a spoon. Make sure you press it well into the edges. Leave the base aside for now to set.
Make the cheesecake filling
Start by melting the chocolate. Get your kids to break the chocolate up and put it in a heatproof bowl over a pan of simmering water. Stir it gently occasionally while it melts.
Once it has melted and is nice and smooth, set it aside to cool slightly.
Measure the cream cheese out and add it to a mixing bowl. Beat it with a wooden spoon until it is nice and soft and smooth.
Add the sugar and vanilla extract and beat that in until it is well mixed. If you kids are measuring the vanilla you may need to hold the measuring spoon while they pour in the vanilla or vice versa. Older children might be able to do this themselves.
Finally, get your kids to crack the eggs into a small bowl, then add them one at a time to your mixing bowl. We always crack them in a small bowl first just in case any shell goes in. If it does, simply fish it out with a larger piece of shell.
Beat the eggs into your mixture until everything is well mixed and nice and smooth.
Make the chocolate ripple cheesecake
Get your kids to dollop about half of the cheesecake mixture over the biscuit base. Try and leave spaces between the spoonfuls so you can swirl it with the chocolate mixture later.
Now pour the melted chocolate into the remaining cheesecake mixture and stir it in.
Spoon the chocolate cheesecake mixture onto the base in between the spoonfuls of plain cheesecake mixture.
Get your kids to swirl the two cheesecake mixtures together with the top of a spoon until you have a nice ripple or marbled effect. Smooth the top with a spatula or the back of a spoo.
Bake the chocolate cheesecake
Bake the cheesecake for about 45-60 minutes. It’s ready when the cheesecake topping has puffed up at the edges but it is still a bit soft in the middle.
Turn the oven off but leave the cheesecake inside to cool.
Once cool, remove the cheesecake from the oven, cover it and pop it in the fridge to chill.
To serve, run a small palette knife around the edges of the tin to loosen it then remove it from the tin. Serve and enjoy.
Mary Berry's baked chocolate ripple cheesecake
Equipment
- Digital scales
- Mixing bowl
- Measuring cups
- Mini blender
- Sieve
- Cake tins
- Serving plate
Ingredients
For the base
- 200 g (2 cups) chocolate digestives
- 100 g (½ cup) butter
For the chocolate cheesecake filling
- 150 g (1 cup) plain chocolate
- 700 g (5 ¾ cups) full fat soft cheese
- 200 g (1 cup) caster sugar
- ½ tsp vanilla
- 2 eggs
Instructions
- Preheat your oven to 160C / 140C Fan / 320F and lightly grease a 20cm (8 inch) loose bottomed cake or spring-form tin.
Make the base
- Measure out the biscuits and put them in a large zip lock/freezer bag or a large mixing bowl. Bash them with a rolling pin until they are crushed finely.Alternatively you can put the biscuits in a food processor and blitz them until you have a fine crumb.
- Measure the butter and put it in a small pan or microwavable bowl. Melt the butter.Pour the melted butter into the crushed biscuits. Or if you've crushed the biscuits in a bag add them to the pan of melted butter. Stir them in until they are well coated.
- Tip the biscuits into the prepared cake tin and get your kids to press them down with the back of a spoon. Make sure you press it well into the edges. Leave the base aside for now to set.
Make the cheesecake filling
- Start by melting the chocolate. Break the chocolate up and put it in a heatproof bowl over a pan of simmering water. Stir it gently, occasionally while it melts.Once it has melted and is nice and smooth, set it aside to cool slightly.
- Measure the cream cheese out and add it to a mixing bowl. Beat it with a wooden spoon until it is nice and soft and smooth.Add the sugar and vanilla extract and beat that in until it is well mixed.
- Finally, crack the eggs into a small bowl, then add them one at a time to your mixing bowl. Beat the eggs into your mixture until everything is well mixed and nice and smooth.
Make the chocolate ripple cheesecake
- Dollop about half of the cheesecake mixture over the biscuit base. Try and leave spaces between the spoonfuls so you can swirl it with the chocolate mixture later.
- Now pour the melted chocolate into the remaining cheesecake mixture and stir it in.Spoon the chocolate cheesecake mixture onto the base in between the spoonfuls of plain cheesecake mixture. Swirl the two cheesecake mixtures together with the top of a spoon until you have a nice ripple or marbled effect.
Bake the chocolate cheesecake
- Bake the cheesecake for about 45-60 minutes. It's ready when the cheesecake topping has puffed up at the edges but it is still a bit soft in the middle.Turn the oven off but leave the cheesecake inside to cool.
- Once cool, remove the cheesecake from the oven, cover it and pop it in the fridge to chill.To serve, run a small palette knife around the edges of the tin to loosen it then remove it from the tin. Serve and enjoy.
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