Chocolate Ripple Cheesecake

Do you remember Chocolate Ripple Cake? Chocolate Ripple Cheesecake is a modern version of that yummy favourite. The effort is worth it!!


Crumb Base
250g plain sweet biscuits
125g butter, melted

30g good quality dark chocolate
500g cream cheese
1 1/4 cups sugar
6 eggs, separated
1/2 cup plain flour, sifted
1 tsp grated lemon rind
2 tblsp lemon juice
1 tsp vanilla essence
1 cup cream


Crush biscuits with the end of a rolling pin or crush in food processor. Add melted butter and mix well. Press into base and up the sides of a 25cm sprinform cake tin. Refrigerate until set.

Melt chocolate in a bowl over a saucepan of hot water. Make sure no water comes into contact with the chocolate. Beat together cream cheese and sugar until the mixture is creamy. Beat in egg yolks until just blended. Stir in flour, rind and lemon juice.

Beat egg whites until they form soft peaks. Beat cream until thickened and stiff. Fold beaten egg whites, then cream into cheese mixture, stir until thoroughly blended.

Spoon a third of the cheese mixture over prepared biscuit base; then drizzle a teaspoon of melted chocolate over the cheese mixture. Repeat this process twice, ending with the chocolate.

Using a sharp pointed, thin knife, cut through the mixture to swirl the chocolate creating a marbled effect. Don't keep playing with it.

Stand the tin on a baking tray. Bake at 150 degrees celsius for 45 minutes. Turn off heat, leave the cheesecake in the oven for a further hour with the door closed. Refrigerate when cool.

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