This chocolate swirl cheesecake is rich, creamy, and beautifully marbled. It's perfect for any gathering, offering a smooth texture with a striking visual appeal that draws attention and satisfies every bite.
Nutrition: per serving
Calories500kcal
Carbs39g
Fat36g
Saturates20g
Sugars25g
Protein7g
Fibre2g
Ingredients
For the Base
200gDigestive BiscuitsCrushed
100gUnsalted ButterMelted
For the Filling
500gCream CheeseFull-Fat, Room Temperature
150gCaster Sugar
150gSour Cream
3mediumEggsBeaten
1tspVanilla Extract
100gDark ChocolateMelted and Slightly Cooled
Instructions
Preheat the oven to 160°C (fan). Line the base of a 20 cm springform cake tin with baking parchment.
Mix the Crushed Digestive Biscuits and Melted Unsalted Butter together until evenly combined. Press into the base of the tin and smooth out with the back of a spoon. Chill in the fridge while preparing the filling.
In a large bowl, beat the Full-Fat Cream Cheese and Caster Sugar until smooth. Add the Sour Cream, Vanilla Extract, and Beaten Eggs, mixing until just combined.
Pour the cheesecake mixture over the biscuit base and smooth the top.
Spoon the Melted Dark Chocolate in several spots across the top. Using a skewer or knife, swirl the chocolate gently to create a marbled effect.
Bake for 50–55 minutes, or until the edges are set but the centre still has a slight wobble.
Turn off the oven, leave the door ajar, and allow the cheesecake to cool gradually for 1 hour. Then chill in the fridge for at least 4 hours or overnight before serving.
