We all love cheesecakes. So now, today, we will make this Mary Berry American chocolate ripple cheese cake. It is a delicious dessert and perfect for a special occasion. The chocolate cheesecake looks impressive, and it is very easy to make.
The chocolate cheesecake recipe is based on Mary Berry’s American chocolate ripple cheesecake.
How the Mary Berry American Chocolate Ripple Cheesecake
The Mary Berry Chocolate Ripple Cheesecake recipe is very simple and easy. So, first we need to know what ingredients are used in this recipe and the measurements of the ingredients.
Equipment
- Digital scales
- Mixing bowl
- Measuring cups
- Mini blender
- Sieve
- Cake container
- Serving plate
Method
- Preheat your oven to 160C and lightly grease a 20cm (8 inch) loose-bottomed cake or spring-form tin.
Make the base
Crush the biscuits in a bag with a rolling pin or blitz in a food processor. Melt the butter and mix with the crushed biscuits until coated. Press into the prepared cake tin and set aside.
Make the cheesecake filling.
Melt the chocolate in a heatproof bowl over simmering water, then cool slightly. Beat the cream cheese until smooth, add sugar and vanilla, and mix well. Add eggs one at a time, beating until smooth.
Make the chocolate ripple cheesecake.
Spoon half the cheesecake mixture onto the biscuit base, leaving spaces. Stir the melted chocolate into the remaining mixture and spoon it between the plain mixture. Swirl to create a marbled effect.
Bake the chocolate cheesecake.
Bake for 45–60 minutes until puffed at the edges but soft in the middle. Turn off the oven and leave it to cool inside. Chill in the fridge, loosen the edges, remove from the tin, and serve.
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Nutrition Facts
(Note: Nutritional values are approximate and may vary depending on exact ingredients and serving size.)
Final Thoughts
Mary Berry’s American Chocolate Ripple Cheesecake is a delicious dessert and best for a special occasion. The chocolate cheesecake looks impressive, and it is very easy to make. Its marbled appearance adds a beautiful touch, and its rich, creamy filling is sure to please everyone. This recipe is simple to follow and yields wonderful results every time. Whether you’re hosting or just pampering, this cheesecake is a standout treat.
Mary Berry American Chocolate Ripple Cheesecake
100g/4oz of crushed plain chocolate digestive biscuits
Instructions
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Method
- First, we preheat the oven to 160°C/325°F/Gas 3. Now, lightly grease a 20 cm/8 in loose-bottomed cake container.
- Next, mix the ingredients for the base and press into the prepared container.
- Then we melt the chocolate in a bowl over a pan of hot water for the cheesecake filling. Cool slightly.
- Take a large bowl and measure the cheese into it, and beat it until soft.
- Add sugar and beat until well mixed.
- Beat in vanilla essence.
- Add eggs one at a time, beating after each addition.
- Half-spoon the cheese mixture onto the crushed biscuit..
- Add melted chocolate to the remaining mixture and stir well.
- Spoon the chocolate mixture between the cheese mixture in the container.
- Swirl the top for a marbled effect.
- Bake in a preheated oven for 30 minutes until puffy at the edges but soft in the centre.
- Now, turn off the oven and leave the cheesecake inside to cool.
- Chill well.
- Loosen sides with a small palette knife.
- Serve well chilled.
Note
Mary Berry's American chocolate ripple cheesecake
This chocolate ripple cheesecake is the best for a special occasion dessert.
