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Baked chocolate swirl cheesecake

Baked Cheesecake Recipe With Chocolate Swirls

Baked chocolate swirl cheesecake

Name: Baked chocolate swirl cheesecake
Total time: 1 h 20 min
Yield: Serves 8
Cuisine: American
Ingredients: 2 × 200g packs extra light soft cheese; 180ml low-fat fromage frais; r 250g golden caster suga; 2 large eggs lightly beaten; 1 tsp vanilla extract; 250g dark chocolate plus extra for decoration; 125g unsalted butter; 250g digestive biscuits

Janine Ratcliffe

Published: December 19, 2014 at 2:29 PM

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Serves 8

Easy

Total time: 1 hr and 20 mins

+ cooling + chilling

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A rich baked cheesecake dessert with a decadent chocolate swirl and a crunchy digestive biscuit base. Make one for friends or family this weekend then sit back and take the compliments.

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Ingredients

Nutrition

2 × 200g packs extra light soft cheese
180ml low-fat fromage frais
r 250g golden caster suga
2 large eggs

lightly beaten
1 tsp vanilla extract
250g dark chocolate

plus extra for decoration

base

125g unsalted butter
250g digestive biscuits

Nutrition: per serving

kcal665
fat33.9g
saturates18.6g
carbs81.9g
fibre1.7g
protein12.8g
salt1.07g

Method

step 1

For the base, melt the butter over a low heat. Crush the digestive biscuits in a bowl and add melted butter and stir. Line a deep, 20cm, springform tin with baking parchment and press the biscuit mixture into the base of the tin. Chill.
step 2

Heat the oven to 160c/fan 140c/gas 3. Beat the cream cheese with the fromage frais and sugar. Stir in the eggs and vanilla extract. Melt the chocolate in a bowl set over a pan of simmering water.
step 3

Remove the base from the fridge, pour half the cheese mixture into tin. Spoon the melted chocolate into the tin, then top with the remaining cheese mixture. Swirl the chocolate into the cheese mixture, using the point of a knife and drawing figures of eight in the topping. Bake for 45 minutes or until the mixture is just set. Turn off the oven and leave the cheesecake to cool in the oven.
step 4

Once cold, transfer to fridge and chill overnight. To serve, remove from the tin and decorate with chocolate curls.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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