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chocolate ripple cheesecake
cookingwithmykids

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.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling time 4 hours
Total Time 5 hours 30 minutes
Servings: 8
Course: Dessert
Cuisine: American, British
Calories: 786
Ingredients Equipment Method

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

Equipment

  • Digital scales
  • Mixing bowl
  • Measuring cups
  • Mini blender
  • Sieve
  • Cake tins
  • Serving plate

Method
 

  1. 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
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. 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
  1. 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.
  2. 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.