New recipes

Marvellous marbled cheesecake recipe

Marvellous marbled cheesecake recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Chocolate cheesecake

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

47 people made this

IngredientsServes: 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

MethodPrep: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.

Recently viewed

Reviews & ratingsAverage global rating:(48)

Reviews in English (38)


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

by LuVeLLe

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

Watch the video: 노오븐 우아한 블루베리 치즈케이크 만들기No bake Blueberry Cheesecake (July 2022).


  1. Denby

    why doesn't it pump

  2. Devereau

    Certainly. So it happens.

  3. Nate

    As it is curious.. :)

  4. Nikalus

    Excuse for that I interfere... I understand this question. Is ready to help.

  5. Fearchar

    All is well that ends well.

  6. Carroll

    enough of my good

Write a message