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Marbled chocolate cheesecake
Marbled chocolate cheesecake
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Prep Time:
30 minutes
Cook Time:
420 minutes
Total Time:
450 minutes
Indulgent marbled chocolate cheesecake with white and milk chocolate swirls that's sure to be a crowd favorite!
Ingredients:
  • 250g choc ripple biscuits, broken
  • 80g butter, melted
  • 2 x 250g Philadelphia cream cheese, at room temperature, chopped
  • 300ml cream
  • 107.50 gm caster sugar
  • 4.40 gm vanilla extract
  • 3 Brand free range eggs
  • 200g Brand milk cooking chocolate, melted and cooled slightly
  • 200g Brand white cooking chocolate, melted and cooled slightly
Instructions:
  • Preheat your oven to 160C (140C fan-forced). Lightly grease a 22cm springform tin, line the base with non-stick baking paper, and place it on an oven tray.
  • In a food processor, pulse the biscuits until roughly crushed. Add the butter and pulse until combined. Press the mixture into the base of the prepared tin using a glass to create an even surface. Refrigerate until needed. Clean the food processor bowl.
  • Combine cream cheese, cream, sugar, vanilla, and eggs in a food processor and blend until smooth. Reserve half of the mixture. Add milk chocolate to the remaining mixture in the food processor and pulse until combined.
  • Stir white chocolate into the remaining mixture using a wire whisk. Pour the mixtures over the biscuit base in alternating quarters. Swirl the mixtures together using a non-serrated knife. Bake for 1 hour (edges will be set but the middle may wobble slightly). Let the cheesecake cool in the tin, then refrigerate overnight. Before removing the tin sides, run a knife around the edge of the cheesecake.

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