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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
44
g
per serving
352.1 g total
Fat
47.8
g
per serving
382.4 g total
Protein
8.5
g
per serving
68.2 g total
Cook Time
30
minutes
Serves
8
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
150
g
Plain Chocolate
Broken into pieces
225
g
Caster Sugar
0.5
tsp
Vanilla Essence
Dairy
50
g
Butter
Melted
700
g
Soft Cheese
Full-fat
2
piece
Eggs
Large
GrainsCereals
100
g
Plain Chocolate Digestive Biscuits
Crushed
Method
1
Preheat the oven to 160°C and grease a 20cm cake tin.
2
Mix the crushed biscuits and melted butter then press into the tin.
3
Melt the chocolate in a bowl over hot water and allow to cool slightly.
4
Beat the cheese until soft then mix in the sugar, vanilla, and eggs individually.
5
Spoon half the plain mixture into the tin as separate dollops.
6
Combine melted chocolate with the remaining cheese mixture and fill the gaps.
7
Swirl the surface to create a marbled effect.
8
Bake for 30 minutes until puffy at the edges but soft in the centre.
9
Switch off the oven and leave the cake inside to cool completely.
10
Chill thoroughly before loosening from the tin to serve.