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Chocolate Ripple Cheesecake

Chocolate Ripple Cheesecake

A classic baked American cheesecake featuring a marbled cocoa swirl on a chocolate biscuit base.

Baking Vegetarian Dessert Chocolate Cheesecake

Estimated Nutrition

Calories

640.5

kcal / serving

5124 kcal total

Carbs

44g

per serving

352.1 g total

Fat

47.8g

per serving

382.4 g total

Protein

8.5g

per serving

68.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Plain Chocolate

Broken into pieces

225

Caster Sugar

0.5

tsp

Vanilla Essence

Dairy

Butter

Melted

700

Soft Cheese

Full-fat

piece

Egg

Large

GrainsCereals

100

Plain Chocolate Digestive Biscuits

Crushed

Method

Preheat the oven to 160°C and grease a 20cm cake tin.

Mix the crushed biscuits and melted butter then press into the tin.

Melt the chocolate in a bowl over hot water and allow to cool slightly.

Beat the cheese until soft then mix in the sugar, vanilla, and eggs individually.

Spoon half the plain mixture into the tin as separate dollops.

Combine melted chocolate with the remaining cheese mixture and fill the gaps.

Swirl the surface to create a marbled effect.

Bake for 30 minutes until puffy at the edges but soft in the centre.

Switch off the oven and leave the cake inside to cool completely.

Chill thoroughly before loosening from the tin to serve.

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