Marbled chocolate and vanilla cheesecake

Marbled chocolate and vanilla cheesecake

Recipe by Cookwithjo.comCourse: Sweet


  • 500g cream cheese

  • 100g butter, melted

  • 225g digestive biscuits or Hobnobs

  • 150g dark chocolate (80% cocoa content)

  • 4 eggs

  • 275g caster sugar

  • 150ml sour cream

  • 1tsp vanilla extract

  • a handful of sultanas (soaked and softened) – optional


  • Set the oven to Gas Mark 3 (160°C / 325°F).
  • Put the biscuits in a sturdy plastic bag and crush with a rolling pin.
  • Mix the crushed biscuits with 2tbs sugar and melted butter. Press into the base of the tin to form an even layer. Set aside.
  • Melt the chocolate over a pan of boiling water. When the chocolate has almost fully melted, add 125g sugar and incorporate it into the chocolate mixture and set aside to cool.
  • In a large mixing bowl beat the cream cheese with the eggs, 150g sugar, sour cream and vanilla extract until well mixed with plenty of air bubbles on the surface.
  • Pour half of the mixture into a separate bowl and set aside.
  • Add the melted chocolate to the remaining cheesecake mixture and blend until smooth. Add the sultanas (if using) and mix them in.
  • Pour in alternate amounts of the chocolate and vanilla mixture into the baking tin. Create swirls with a spoon.
  • Bake for 50 minutes until golden brown. You may need to add 5 to 10 minutes extra to get the right colour.
  • Leave to cool down completely before taking it out from the tin. The cheesecake will be at its best one or two days after baking.