Marbled Cheesecake

2 Reviews

Recipe by Cook Vegetarian
Serves 8
Ready in 60 mins +

Print
Login to save to your favourites!

Ingredients

225g/8oz digestive biscuits
2 tbsp San Cristobal drinking chocolate
50g/2oz unsalted butter
2 tbsp golden syrup

For the filling

600g/1lb 5oz cream cheese
175g/6oz caster sugar
2 medium free-range eggs, beaten
2 tbsp San Cristobal drinking chocolate, sifted
Whipped cream to serve (optional)

For the Raspberry Coulis

300g/10oz fresh or frozen raspberries
2 tbsp or to taste, caster sugar

How To Cook

Preheat the oven to 150C/300F/Gas 2, 10 minutes before baking. Crush the biscuits in a food processor or blender and reserve. Heat the butter and golden syrup until blended then stir in the crushed biscuits and San Cristobal drinking chocolate. Mix well and press into the base and sides of a 20.5cm/8inch spring form cake tin. Leave in the refrigerator while preparing the filling.
Meanwhile prepare the raspberry coulis by placing the raspberries and sugar in a heavy based saucepan with 3 tablespoons of water. Heat until the fruit collapses, cool slightly then pass through a blender. If a seedless coulis is preferred rub the purée through a sieve. Chill until required.
Beat the cream cheese with the sugar until creamy then add the eggs a little at a time, beating well after each addition, add the San Cristobal drinking chocolate and stir very lightly. Pour into the prepared tin.
Place on a baking sheet and cook in the oven for 45 minutes or until the top feels firm. Switch the oven off and with the door left slightly open leave the cheesecake in the oven until cool.

www.cafedirect.co.uk

Comments

2 people have helped to review this recipe. Thank you!

Posted by s.ioannou on June 25, 2012

Where do the 175g of sugar go? in the raspberry coulis or in the cream cheese mixture or half and half? not very well explained but nevertheless a big hit with the family, omitted the golden syrup as the biscuits are sweet enough!

Posted by FaeGilfillan on June 25, 2012

The 175g sugar goes in with the cream cheese, the 2 tbsp gets used in the coulis. We have amended the recipe so it’s a little clearer to follow - thanks for bringing this to our attention and glad it was a hit!

You must sign in or register to leave a comment.