Chocolate swirl cheesecake

Method

1. Preheat the oven to 170°C/gas 3.

2. Melt the chocolate and 125g of sugar in a bain-marie (a bowl suspended over a pan of simmering water). Set aside to cool slightly.

3. Meanwhile make the biscuit base by mixing together the crushed digestives, melted butter and sugar. Press into a 20cm spring-form tin.

4. In a large bowl, beat the cream cheese, remaining caster sugar, soured cream, vanilla extract and eggs until well-mixed.

5. Divide the mixture between 2 bowls. Add the melted chocolate mixture to one portion and mix in thoroughly.

6. Spoon in alternate amounts of the plain cheese mixture and the chocolate one onto the biscuit base. Bake for 50 minutes until firm, Cool before serving.

Comments                        add a comment

I made this cheesecake, the first ever cheesecake i have made, i added crystelized ginger to the vanilla mix, and it came out great, i had made it for a family reunion, and got marvolous compliments for it, will definately make again

I though the base contained too much butter (it doesn't dry out while baking). I will use less next time. Other than that, top class recipe.

I found this cheeseake easy to make and achieved a swirl with no problems at all. I too found that i had too much mixture for the tin. Although this tasted great on the day i made it i found it got even better over the next 3 or 4 days. Will definately be making this again.

Ingredients

150g dark chocolate, 70% cocoa solids
275g caster sugar
225g digestive biscuits, crushed
150g Butter, melted
2 tbsp Sugar
500g full-fat soft cheese
142ml carton of Soured cream
1 tsp vanilla extract
4 Eggs

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