With Valentine’s Day just around the corner, here’s a quick and easy recipe of a Chocolate Ripple Cheesecake by Mary Berry.
It comes together in less than two hours, including the preparation and cooking time. And serves eight, if not more.
Widely-loved and hard to dislike, a cheesecake is a dessert made using fresh soft cheese, with a crust typically made from cookies or biscuits.
As such, the cheesecake is extremely versatile and can be paired with coffee, tea, and wine. We would recommend trying this Chocolate Ripple Cheesecake with a shot of espresso, or its boozier cousin, an espresso martini.
While it can be baked or unbaked, the recipe we’re following today is that of a classic baked one. If you’re not a chocolate person (God forbid), you can choose to skip the chocolate part entirely, and use the cheese, vanilla and sugar mixture as the filling, following the proportions as it is without any change.
Method
Preheat the oven to 160C/325F, and lightly grease a 20cm loose-bottomed cake tin.
Add the crushed chocolate digestive biscuits, and melted butter for the base into a bowl, and mix. Press the mixture into the prepared tin.
Meanwhile, make the cheesecake filling by melting the chocolate in a bowl. You can do this by placing the chocolate over a pan of hot water. Let it cool.
Beat the cheese until it is soft, in a large bowl. Add sugar to it, and repeat the process. Add vanilla, and then the eggs, and continue beating.
Spread half the cheese mixture onto the tin with the biscuit crust, separating the spoonfuls.
Now add the melted chocolate to the rest of the cheese mixture, and stir. Spoon this mixture between the already existing cheese in the tin, and swirl the top while you’re at it to give a marbled effect.
Now bake the cheesecake in the preheated oven for about 30 minutes, or until it becomes puffy around the edges, but is soft in the centre.
At this point, you can turn off the over, but leave the cheesecake to cool in the oven. Chill the cheesecake.
Use a palette knife to gently loosen the dessert from the sides, for ease of serving.
