Home > Chocolate > Cheesecake > Marbled Chocolate Cheesecake

Marbled Chocolate Cheesecake

Image of Marbled Chocolate Cheesecake

50g/2oz/ cup cocoa powder
75ml/5 tbsp hot water
900g/2lb cream cheese, at room temperature
200g/7oz/scant 1 cup caster sugar
4 eggs
5ml/1 tsp vanilla essence
75g/3oz digestive biscuits, crushed


Serves: 6


1. Preheat oven to 180°C/350°F/Gas 4. Line a 20 x 8 cm/8 x 3 in cake tin with greaseproof paper. Grease the paper.

2. Sift the cocoa powder into a bowl. Pour over the hot water and stir to dissolve.

3. Beat the cheese until smooth, then beat in the sugar, followed by the eggs, one at a time. Do not over mix.

4. Divide the mixture evenly between two bowls. Stir the chocolate mixture into one bowl, then add the vanilla essence to the remaining mixture.

5. Pour a cup or ladleful of the plain mixture into the centre of the tin; it will spread out into an even layer. Slowly pour over a cupful of chocolate mixture in the centre. Continue to alternate the cake mixtures in this way until both are used up. Draw a thin metal skewer through the cake mixture for a marbled effect.

6. Set the tin in a roasting pan and pour in hot water to come 4 cm/ 1 ½ in up the sides of the cake tin.

7. Bake the cheesecake for about 1 ½ hours, until the top is golden. (The cake will rise during baking but will sink later.) Cool in the tin on a wire rack.

8. Run a knife around the inside edge of the cake. Invert a flat plate over the tin and turn out the cake.

9. Sprinkle the crushed biscuits evenly over the cake, gently invert another plate on top, and turn over again. Cover and chill for 3 hours, preferably overnight.

Related food category: