Chocolate ripple cheesecake

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I wanted to make something for my brother-in-law’s birthday, and after talking to my sister, we decided on a chocolate cheesecake. After looking through a few recipes, I decided on this one by Mary Berry (http://www.bbc.co.uk/food/recipes/americanchocolaterip_6334). We all love a bit of Mary Berry!

I have slightly adapted the original recipe because I found there was no where near enough base mixture on the original recipe. Even though the base is the part of a cheesecake I’m not fond of, there is no way you can make a cheesecake without a proper base! I also used milk chocolate digestives for the base and a mixture of plain and milk chocolate in the cheesecake mix simply because I like milk chocolate more.

For the base
300g milk chocolate digestive biscuits
150g melted butter

  1. Preheat the oven to 160C and lightly grease a spring release tin. The one I used was 9″ which is 22cm
  2. Crush the digestive biscuits until they are a fine crumb texture. I do this by putting the biscuits in a food bag and bashing it with a rolling pin
  3. Melt the butter and mix with the biscuits. Tip into the tin and press the mix down so the bottom of the tin is evenly covered

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For the cheesecake
100g plain chocolate
50g milk chocolate
700g full fat cream cheese
225g caster sugar
1/2 tsp vanilla extract
2 eggs

  1. Split the chocolate into chunks and melt in a bowl over a pan of simmering water – make sure the bottom of the bowl doesn’t touch the water. Leave to cool slightly
  2. Put the cream cheese in a bowl and beat until soft. Add the sugar and beat again until well mixed. Then add the vanilla extract and the eggs one at a time making sure everything it combined
  3. Spoon half of the mixture onto the biscuit base making sure there are spaces between them

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  1. Add the melted chocolate to the remaining cheesecake mix and stir until fully mixed. Spoon this mix into onto the base, in between the other mix already in the tin. Swirl the top to create a marbled effect

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  1. Bake the cheesecake in the oven for 30 minutes or until it becomes slightly puffy around the edges but still looks soft n the centre. In my oven, it took roughly 40 mins to get to this stage so keep an eye on it. Turn the oven off and allow the cheesecake to cool in the oven
  2. Once the cheesecake has had time to cool in the oven, put in the fridge to cool completely before serving

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My cheesecake didn’t turn out as marbled or rippled as I would have liked. I think this was because my vanilla ‘half’ of the mix wasn’t quite half! This meant there was more chocolate mix which made it look more layered than rippled. It still looked and tasted really good though, so make it look however you want! Not bad for only the second cheesecake I have made!

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