Chocolate Ripple Cheesecake
Serves: 10-12 slices
  • 80 grams butter, melted
  • 225 grams digestive biscuits, broken into pieces
  • 75 grams chocolate, broken into small pieces
  • 750 grams cream cheese (we use Philadelphia cream cheese)
  • 180 grams caster sugar
  • 2 eggs, beaten
  • ½ teaspoon vanilla extract
To Decorate
  • whipped cream
  • strawberries
  1. Preheat oven to 150 degrees celsius. Grease and line a 20 cm springform tin.
Make the base:
  1. Place the broken digestive biscuits in the bowl of a food processor. Blitz until they are coarse crumbs. Pour in the melted butter and blitz again. You should end up with fine/medium crumbs.
  2. Press the crumbs on to the base of the tin. Press down firmly with the back of a spoon or your hand. Chill in the fridge until you need it.
Make the filling
  1. Melt the chocolate in a basin standing above a pan of gently simmering water. Once melted remove from the heat and leave to cool.
  2. Beat the cream cheese and sugar together until soft and thoroughly combined. Gradually beat in the eggs, a little at a time, beating well after each addition. Stir in the vanilla extract.
  3. Pour half the filling into the biscuit lined tin, then spoon over the melted chocolate. Spoon over the remaining mixture and, using a palette knife, stir the mixture several times in a figure-of-eight motion to marble the chocolate into the mixture.
  4. Cook for 60 minutes until set around the edges, then remove and cool.
  5. Chill for several hours, or overnight.
  6. To serve, spread whipped cream over the cheesecake and top with strawberries.
I use a food processor to make the base and the filling. If you don't have a food processor, then use a large bowl and electric beaters to make the filling. You can break up the digestive biscuits with your hands or smash them with a rolling pin or bottom of a saucepan. Nothing like a bit of improvisation. Recipe from: Sweet Success, Louise Steele
Recipe by Villiers Brown at