Home > Comfort Food Recipes > Chill Out Desserts > Marbled Chocolate Cheesecake
Marbled Chocolate Cheesecake
Ingredients
50g/2oz/½ cup cocoa powder
75ml/5 tbsp hot water
900g/2lb cream cheese, at room temperature
200g/7oz/scant 1 cup caster (superfine) sugar
4 eggs
5ml/1 tsp vanilla essence (extract)
75g/3oz digestive biscuits, crushed
Details
Serves: 6
Method
1. Preheat the oven to 180°C/350°F/Gas 4.
2. Line a 20 x 8 cm/8 x 3in cake tin with baking paper. Grease the paper.
3. Sift the cocoa powder into a bowl. Pour over the hot water and stir until mixed and smooth.
4. Beat the cheese until smooth, then beat in the sugar, followed by the eggs, one at a time. Do not overmix.
5. Divide the mixture evenly between two bowls. Stir the chocolate mixture into one bowl, then add the vanilla essence to the remaining mixture.
6. Pour a cup or ladleful of the plain mixture into the centre of the tin; it will spread out into an even layer. Slowly pour over a cupful of chocolate mixture in the centre. Continue to alternate the cake mixtures in this way until both are used up. Draw a thin metal skewer through the cake mixture for a marbled effect.
7. Set the tin in a roasting pan and pour in hot water to come 4cm/1½in up the sides of the cake tin.
8. Bake the cheesecake for about 1½ hours, until the top is golden. (The cake will rise during baking and sink later.) Cool in the tin on a wire rack.
9. Run a knife around the inside edge of the cake. Invert a flat plate over the tin and turn out the cake.
10. Sprinkle the crushed biscuits evenly over the cheesecake. Gently invert another plate on top, and turn both cake and plates over again. Cover and place in the fridge for at least 3 hours, preferably overnight.
Energy 933Kcal/3869kj; Protein 12.2g; Carbohydrate 44.4g, of which sugars 36.5g; Fat 80g, of which saturates 48g; Cholesterol 300mg; Calcium 210mg; Fibre 1.3g; Sodium 662mg
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