This chocolate ripple cheesecake recipe is simple, tasty & delicious! (2024)

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This is my take on Mary Berry’s chocolate ripple cheesecake(Taken from the BBC Food website). I’ve thoroughly enjoyed baking this recipe and it is one that I return back to time and time again.

This recipe for chocolate ripple cheesecake is a real hit with my family and it looks impressive – for really minimal effort. Scroll down now for my chocolate ripple cheesecake recipe.

If you’re looking for something a little different this almond cream cake is stunning too, as is this sfouf – it is a real showstopper!

This chocolate ripple cheesecake recipe is simple, tasty & delicious! (1)

Ingredients for chocolate ripple cheesecake

For the base:

200g of plain digestive biscuits

100g of melted butter

For the filling:

150g plain chocolate

600g of full-fat soft cheese

225g caster sugar

2 medium eggs

1/2 tsp of vanilla bean paste (or vanilla extract)

Method for my take on Mary Berry’s chocolate ripple cheesecake:

Preheat your oven to 160C (gas mark 3).

Prepare a 9-inch springform tin by rubbing the whole thing over with a little butter.

Break up 200g of digestive biscuits (This is one of my favourite uses for a food processor) Add the 100g of melted butter and mix together.

Press the mixture into the tin and bake for 6 minutes just so it firms up a little.

Melt the chocolate in a bowl over a saucepan or boiling water, or microwave for 10 seconds at a time ensuring you keep a very close eye on it.

How to make chocolate ripple cheesecake:

5 from 1 vote

chocolateripple cheesecake

How to make a chocolate ripple cheesecake.

CourseDessert

Ingredients

For the base:

200gplain digestive biscuits
100gmelted butter

For the topping:

150gplain chocolate
600gfull-fat soft cheese
225gcaster sugar
2mediumeggs
1/2tspvanilla bean pasteor vanilla extract

Instructions

Preheat oven to 160C (gas mark 3).
Prepare a 9-inch springform tin by rubbing the base and edges with butter.
Beat up 200g of plain digestive biscuits inside a sandwich bag or bowl and combine with 100g of melted butter.
Push the mixture down inside the 9-inch springform cake tin and then I bake for around 6 minutes to firm up a little.
Melt the plain chocolate in a bowl over a saucepan of boiling water. Alternatively microwave for 10 seconds at a time, taking care not to burn it.
Mix together the soft cheese and caster sugar. Then add the eggs one at a time before adding the vanilla bean paste or extract.
Separate the mixture into two bowls. Place 2/5 of the mixture in one bowl and 3/5 of the mixture in the second bowl.
Add the chocolate to the bowl with 2/5 of the mixture. Combine this.
Add spoonfuls of the plain mixture and the chocolate mixture into the Springform tin. Alternate to create a polka dot pattern.
Once you’ve dispensed all of the mixturethenuse a chopstick, knife or similar implement to create swirls.
Return the tin back to the oven, at 160c (gas mark 3) for 30-35 minutes.
The cheesecake is ready when the edges look slightly puffy and there is only a small wiggle left to the cheesecake.
Turn off the oven and leave the cheesecake to cool fully.

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

You can easily get 12-16 portions from this cheesecake as a small slice is absolutely delicious.