Chocolate Ripple Cheesecake

 

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Christmas always includes two desserts: cheesecake and chocolate ripple. I have been fascinated by this Chocolate Ripple Cheesecake recipe by Mary Berry for it’s combination of two favourite recipes. I decided to use a BBQ with some work colleagues to finally try the recipe.

This cake is decadent but delicious. A small piece goes a long way!

I’m always hesitant to try cheesecake recipes. I always use my mum’s recipe and it has never failed me. I have managed to produce cheesecakes without cracks and without the use of a water-bath countless times. I need not have worried, having no issues with this recipe. The cake survived transportation and transfer onto platters without a crater or crack in site (even though Mary Berry did warn it may crack).

The recipe below is for a 20cm tin. Having only a 22cm tin, I had to use more biscuits and butter in order to make enough base to cover the pan.

I was also enchanted by the top of the cake, and found it hard to sink the knife for that first slice!

 

 

 

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Ingredients

100g  Plain Chocolate Digestive Biscuits
50g  Melted Butter

150g Chocolate Melted
675g Cream Cheese
225g Caster Sugar
1/2 tsp Vanilla Extract
2 Large Eggs*

Method:
1. Per-heat the oven to 140C. Lightly grease the tin.
2. Crush the biscuits and stir in the melted butter. Press the mixture into the tin and leave to set.
3. Make the cheesecake filling by beating the cream cheese until soft. Add the vanilla extract. Beat in the sugar until well mixed and add the eggs one at a time.

* I found that two eggs wasn’t enough and I wasn’t happy with the consistency so I added an additional egg.

4. Dollop half the cheesecake mixture to the bottom of the tin. Mary Berry advises that the spoonfuls be separated but I found that some of them naturally merged together. Add the melted chocolate to the remaining cream cheese mixture and combine. Spoon between the plain mixture swirl the top with a knife to give a marbled effect. (I used a skewer for a more delicate swirl).

5. Bake for 30 – 40 minutes. Allow the cheesecake to cool slightly prior to refrigerating.

6. Enjoy!

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3 Comments Add yours

  1. Pauline says:

    A great combination of chocolate, crunchy biscuit base and smooth cream cheese. Mmmmmm.

  2. Lara says:

    Hi there, I am trying this over the weekend, however, like you I only have a 22cm tin. How much did you increase the base ingredients by and did you increase any of the filling ingredients? Thanks

    1. T2K says:

      Hi Lara, I tend to use around 130g of biscuits and 70g of butter. Sometimes I spoon the mixture into the pan so it’s enough to cover the base (and have a sneaky taste if any are left over!). Would love to know how it turns out!

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