Chocolate and vanilla marbled cheesecake

(6 ratings)
Chocolate and vanilla marbled cheesecake
Chocolate and vanilla marbled cheesecake
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This stunning marbled effect is created by spooning a milk chocolate cheesecake mixture and a vanilla cheesecake mixture randomly into a springform tin and then swirling with the tip of a knife in circular patterns. The cool and creamy cream cheese, milk chocolate and delicate vanilla topping a crumbly biscuit base make a delicious combination. Baked in a ban marie in the oven it has a beautifully smooth and light consistency. Serve this elegant dessert to your friends and they will all be asking you for the recipe. Try baking in a square tin and cutting into little bite size pieces for sweet canapés.


  • 125g butter
  • 250g digestive biscuits, finely crushed
  • 2x 300g full fat soft cheese
  • 250g mascarpone
  • 150g caster sugar
  • 1tsp vanilla extract
  • 3 large free range eggs
  • 200g milk chocolate, melted

To avoid large cracks in your cheesecake leave to cool gradually in the oven leaving the door ajar. One completely cooled transfer to the fridge to chill.


  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Grease and base line a 23cm springform tin. Gently melt the butter in a medium saucepan then stir through the crushed digestives.
  2. Pour the mixture into the tin then press down with the back of a spoon. Bake in the oven for 15 mins until golden then set aside to cool.
  3. Meanwhile with an electric hand mixer beat the cream cheese, mascarpone and sugar together until well combined. Add the eggs one at a time beating well after each addition. Spoon half of the mixture into a separate bowl. Stir the vanilla into one mixture and the melted chocolate through the other.
  4. Add large spoonfuls of each mixture over the biscuit base in a random pattern then using a knife drag through the mixture swirling slightly to create a marbled effect.
  5. Wrap the base and sides of the tin tightly in foil until watertight then place in a roasting tin. Pour boiling water into the roasting tin until it comes half way up the sides of the cheesecake. Bake for 10 mins. Before reducing the oven temp to 140°C/275°F/Gas Mark 1 and baking for a further 40-45 mins or until the cheesecake is set but has a slight wobble in the centre.

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  • 4
(6 ratings)

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Sarah M

This is a great recipe but there are two things you MUST consider before cooking it which I am unsure as to why they were not mentioned in this recipe as they seem quite important. 1) I cooked this recipe last night - let me make this very clear, this recipe will provide enough base and topping for TWO cheesecakes, not one. So halve the recipe exactly if you only want one cheesecake (if you are using the same size tin of 23cm). 2) The prep time is very misleading. As it was my first time making a cheesecake I had no knowledge of the extra time involved. You will need about 10 hours prep time in total before you intend to eat this cheesecake because once it has been cooked, it must cool completely first (which takes a good few hours) and then it needs to be chilled in the fridge for another good few hours. If you skimp on any of that time there will be consequences to the form of the cheesecake. Oh and it also took double the amount of time to cook in the oven! Other than that - absolutely delicious and indulgent and very easy to make (spoken as a cheesecake first timer).

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