Marvellous marbled cheesecake

    Marvellous marbled cheesecake

    (46)
    39saves
    4hr10min


    44 people made this

    About this recipe: Delicious chocolate cheesecake with a creamy vanilla swirl, all atop a crumbly chocolate digestive biscuit base.

    Ingredients
    Serves: 12 

    • 80g crushed plain chocolate digestive biscuits
    • 80g butter, softened
    • 60g plain chocolate, chopped
    • 450g cream cheese, softened
    • 100g caster sugar
    • 1/2 teaspoon vanilla extract
    • 2 eggs

    Method
    Prep:20min  ›  Cook:50min  ›  Extra time:3hr chilling  ›  Ready in:4hr10min 

    1. Preheat oven to 170 C / Gas 3. In a medium bowl, combine digestive biscuit crumbs and butter. Mix well and press into the bottom of a 23cm springform cake tin. Bake in preheated oven for 10 minutes.
    2. In a microwave-safe bowl, microwave plain chocolate until melted. Stir occasionally until chocolate is smooth.
    3. In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove about 250ml of the cream cheese mixture and combine with melted chocolate.
    4. Spread plain mixture over the cooled biscuit base. Drop the chocolate mixture randomly over the top. With the tip of a knife, swirl the batter to create a marbled effect.
    5. Bake in the preheated oven for 30 to 35 minutes, or until centre is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:
    (46)

    Reviews in English (45)

    by
    25

    I used 3 packages of cream cheese and 3 eggs instead since I thought that using 2 packages wouldn't be enough. Still, it turned out very flat... only 1.5 inches. Very tasty, but presentation wise needed a little work since it was so flat.  -  01 Dec 2002  (Review from Allrecipes US | Canada)

    by
    21

    For those who find that there is too much crust in this recipe, you can use 1 cup of graham cracker crumbs with about 4 tablespoons of butter instead of the original. I pressed that amount into a 9-inch tart pan and my cheesecake came out perfect. I used about 2 tablespoons less sugar in the cream cheese mixture and it was already sweet enough. It was quite difficult to get the "marbled" look because there was too much of the chocolate mixture. I would suggest mixing at most 1/2 cup instead of 1 cup of cream cheese mixture with 1 ounce of melted semi-sweet chocolate and swirling it into the rest of the cream cheese mixture. Overall, it was yum!  -  25 Sep 2006  (Review from Allrecipes US | Canada)

    by
    15

    Awesome, awesome, awesome!! How much work it was doesn't matter...it was so good!  -  28 Aug 2002  (Review from Allrecipes US | Canada)

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