American Chocolate Ripple Cheesecake

Promise i will make it again and the picture will look better :)

(original recipe by Marry Berry "100 Cakes and Bakes")

Cake tin needed:

• 20 cm (8 in) loose-based cake tin or spring form tin

For the base:

• 100 gr (4 oz) plain chocolate digestive biscuits
• 50 gr (2 oz) butter

For the cheesecake filling:

• 150 gr (5 oz) plain chocolate (39 per cent cocoa solids)
• 675 gr (1 1/2 lb) full-fat soft cheese
• 225 gr (8 oz) caster sugar
• 1/2 tsp vanilla extract
• 2 large eggs

Step One

 Preheat the oven to 160°C/ Fan 140°C/gas 3. Lightly grease the tin.

Step Two

 Put the biscuits into a plastic bag and crush finely with a rolling pin. Melt the butter in a  medium-sized pan. Remove the pan from the heat and stir in the biscuits crumbs. Press into the prepared tin and leaves to set.

Step Three

 To make the cheesecake filling, break the chocolate into pieces and melt gently in a bowl set over a pan of hot water, stirring occasionally. Cool slightly. Measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla extract and then the eggs, one at a time.

Step Four

 Spoon half the cheese mixture onto the biscuit crust in dollops, separating the spoonfuls. Add the melted chocolate to the remaining cheese mixture and stir well to mix. Spoon this chocolate mixture in between the plain mixture. Swirl the top with a knife to give a marble effect.

Step Five

 Bake for 30 minutes or until the cheesecake becomes puffy around the edges but still very soft in the center. Turn off the oven but leave the cheesecake in the oven to cool. Chill well and loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled. 

Tip 1: If you don't have chocolate digestive biscuits use 2 tbsp of cocoa powder. Mix first with the biscuits then add the butter.

Tip 2: I used vanilla essence in the plain cheese mixture and rum essence in the chocolate mixture.

Tip 3: I used ricotta cheese.