Taking less than 30 minutes to prepare, and ready within the hour, Mary Berry’s cocoa cheesecake is easy to make and will taste moreish.
With enough to serve up to 10 people, it’s the ideal dessert to make for the weekend if you have friends or family coming over.
Plus, the cheesecake recipe doesn’t require too many ingredients, many of which may already be in the fridge.
This means the chocolate cheesecake is unlikely to put pressure on the purse strings and can simply be made for others (and yourself) to enjoy.
Sure to go fast, here’s how to make Mary Berry’s incredible chocolate ripple cheesecake.
Chocolate ripple cheesecake
Ingredients
For the base
- 100g plain chocolate digestive biscuits, crushed
- 50g butter, melted
For the cheesecake
- 150g dark chocolate, broken into pieces
- 700g full-fat soft cheese
- 225g caster sugar
- Half a tsp vanilla extract
- Two large eggs
Method
Preheat the oven to 160C (325F/gas three). Lightly grease a 20cm loose-bottomed cake tin or spring release tin. Mix together the ingredients for the base and press into the prepared tin.
For the cheesecake filling
Melt the chocolate in a bowl over a pan of hot water. Cool slightly.
Measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed.
Beat in the vanilla essence and then the eggs. Spoon half the cheese mixture on to the biscuit crust, separating the spoonfuls.
Add the melted chocolate to the remaining cheesecake mixture and stir well to mix. Spoon this mixture in between the cheesecake mixture already in the tin. Swirl the top to give a marbled effect.
Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre.
Turn off the oven but leave the cheesecake in the oven to cool. Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve chilled.
