Chocolate ripple cheesecake

(43 ratings)
Chocolate Ripple Cheesecake
Chocolate Ripple Cheesecake
  • Serves: 10

  • Prep time:

  • Cooking time:

    (May need an extra 10 mins)
  • Skill level: Bit of effort

This baked cheesecake is a must for chocolate lovers. It has a really rich flavour without being too sweet


  • 225g (8oz) all butter biscuits,finely crushed
  • 75g (3oz) butter, melted
  • 15ml (1tbsp) cocoa powder
  • 200g (7oz) plain chocolate,broken into pieces
  • 2 x 200g tubs light Philadelphia soft cheese
  • 100g (4oz) caster sugar
  • 10ml (2tsp) vanilla essence
  • 3 medium eggs, beaten
  • 1 x 284ml carton soured cream
  • Cocoa powder, to dust
  • Crème fraîche, to serve (optional)

Don't be tempted to open the oven door to check your cheesecake - a sudden rush of cold air can case it to crack.


  1. Preheat the oven to 170°C (325°F, gas mark 3). Mix together the crushed biscuits, melted butter and cocoa powder and press evenly into the base of a well-buttered 23cm (9in) round spring-form or deep-fluted flan tin. Chill in the fridge.
  2. Melt the chocolate in a heatproof bowl set over a pan of simmering water, then remove from the heat.
  3. In a large bowl, beat together the soft cheese, caster sugar and vanilla essence until smooth and creamy. Gradually beat in the eggs, then fold in the soured cream. Spoon about half of this mixture over the biscuit base.
  4. Gently fold the melted chocolate into the remaining mixture (it will be quite thick) and drop spoonfuls of this on top of the vanilla layer.
  5. Using a skewer or a thin knife, swirl the chocolate mixture through the vanilla mixture. Place the tin on a baking sheet and bake for 45-55 mins until the filling has just set. Turn off the oven and leave the cheesecake to cool in the oven.
  6. Serve sliced, lightly dusted with cocoa powder and with a spoonful of crème fraîche, if liked.
Photography: Clive Streeter

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 405(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(43 ratings)

Your comments

Katy goodtoknow Recipes

Hi Jana! It sounds like a bit of mystery! It may be that using all those utensils caused the chocolate to separate and break up into small bits - it's best to fold it in gently with a large metal or wooden spoon. Sorry it didn't look exactly like you were hoping, but we hope it tasted delicious!


Hey. The cream cheese was left out of the fridge for good half an hour so it wasn't too cold. I tried to mix a bit of the melted chocolate when it was hot but saw what was happening and waited for it to cool down but it didn't help. In my desperate attempt to make it look how it should, I used a fork, spoon and a whisk to stir it together...

Katy goodtoknow Recipes

Hi Jana - we'll try to help - not sure what happened there, what temp were the melted choc and the cream cheese when you mixed them together and what did you use to stir in the chocolate?


Hello. I've just made this cake but the problem is that when I put the melted chocolate into the cream cheese mixture, the chocolate went hard and I ended up with a mixture looking like stracciatella ice-cream (white with little chocolate bits). Anybody knows how to prevent that??

recipes at random

I have a lovely easy cheesecake recipe here ...


Just put mine in the oven, sitting here waiting for it too cook, ill get back on how it taste but its smelling quite nice soo far, and im 15 years old :D


Made it and its in te oven now! I love how its smelling and looking (: Hope it tastes good!


This was DELISH!!! The only things I will consider for next time, as there definitely will be a next time (!), is instead of mixing the melted choc into half of the vanilla mix, I'll only mix it into a third or even a quarter for more of a swirl effect when you slice the cheesecake all the way thru, it looked great from on top but all choc on the inside. The other thing I need to do for next time is buy a new spring-form cake tin, as I lost half my base in my current one as it was slightly dipped or I'll even try it in a loose-bottomed cake tin as the cheesecake comes away from the sides once baked so a spring-form tin is not really required, just a completely FLAT base! This is definitely a recommendation!!!


I've just made this and it's in the oven right now! It smells and looks fab, and its very easy to make, all I would suggest is don't forget to put a sheet of baking paper under the tin as the liquid does seep thru while baking. Will let you know how it tastes x :)


would like to know if this is suitable for freezing?


ermm ye i really do use this site alot but i would find it really helpful if you put something like 1-5stars how difficult it is say like ermm if its easy put a 1 and if its really hard a 5? just a thuaght :D well thankyou

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