Craving something sweet and utterly decadent? This Chocolate Ripple Cheesecake is a showstopper! With a swirl of rich cocoa in every bite, it’s the perfect dessert to impress your guests or treat yourself.
Ingredients:
For the base:
- 100g/4oz plain chocolate digestive biscuits, crushed
- 50g/2oz butter, melted
For the cheesecake:
- 150g/5oz dark chocolate, broken into pieces
- 700g/1½lb full-fat soft cheese
- 225g/8oz caster sugar
- ½ tsp vanilla extract
- 2 large eggs
Method:
- Preheat your oven to 160C/325F/Gas 3. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin.
- Mix the crushed biscuits with melted butter and press into the tin to form the base.
- Melt the dark chocolate in a bowl over hot water, then let it cool slightly.
- In a large bowl, beat the soft cheese until smooth. Add the sugar, then beat in the vanilla extract and eggs, one at a time.
- Spoon half of the cheese mixture onto the biscuit base in dollops.
- Mix the melted chocolate into the remaining cheesecake mixture, then spoon this between the white cheesecake dollops. Swirl the mixtures together for a marbled effect.
- Bake for about 30 minutes until the edges puff up but the center remains soft. Turn off the oven and let the cheesecake cool inside.
- Chill thoroughly before loosening the cheesecake from the tin and serving it well chilled.
Tip: This cheesecake is the ultimate crowd-pleaser, and it’s so easy to make! Perfect for your next special occasion or just because you deserve a treat.
