Chocolate Vanilla Cheesecake

Chocolate and Vanilla Ripple Cheesecake

Author	Niam Patel
Cuisine	n/a
Course	dessert
Prep time	15 min.
Cooking time	20 min.
Serves	6

Ingredient	Amount	Unit	Prep
Chocolate digestive biscuits	100	gram	crushed
Unsalted butter	50	gram	melted
Chocolate	160	gram
Caster sugar	225	gram
Vanilla essence	0.5	teaspoon
Cream cheese	700	gram
Eggs	2	eggs

Preparing for the dish

Preheat the oven to 160C/325F/Gas 3.

Lightly grease a 20cm loose-bottomed or spring-release cake tin.

Preparing the base

Mix the Chocolate digestive biscuits, Unsalted butter together and press into the prepared tin.

Preparing the filling

Melt the Chocolate in a bowl over a pan of hot water. Let cool slightly.

Measure the Cream cheese into a large bowl and beat until soft, add the Caster sugar and beat again until well mixed. Beat in the Vanilla essence and then the Eggs one at a time.

Spoon half the cheese mixture on to the base, separating the spoonfuls.

Add the melted Chocolate to the remaining mixture and mix well. Spoon this in between the mixture already in the tin. Swirl the top for a marbled effect.

Bake the cheesecake in the preheated oven for ~30 minutes. The cake should be puffy at the edges but very soft in the centre. Turn off the oven and leave the cheesecake in to cool.

Chill well and loosen the cheesecake from the tin using a palette knife.

peckish