Marbled Chocolate Cheesecake

Name: Marbled Chocolate Cheesecake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 150 g (5oz) digestive biscuits, crushed; 100 g (3 1/2oz) ground almonds; 75 g (3oz) unsalted butter, melted; 75 g (3oz) plain chocolate; 5 large eggs, separated; 150 g (5oz) golden caster sugar; 600 g (1lb 5oz) full-fat cream cheese; 1 1/2 tsp vanilla bean paste; Golden icing sugar to dust

This decadent marbled chocolate cheesecake really does taste as good as it looks

By The GH Kitchen TeamPublished: 26 April 2009

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Food, Cuisine, Serveware, Dishware, Ingredient, Tableware, Dessert, Fruit, Dish, Plate,

Preparation Notes: plus chilling

Serving notes: Cuts into 18 slices

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Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Ingredients

150 g (5oz) digestive biscuits, crushed
100 g (3 1/2oz) ground almonds
75 g (3oz) unsalted butter, melted
75 g (3oz) plain chocolate
5 large eggs, separated
150 g (5oz) golden caster sugar
600 g (1lb 5oz) full-fat cream cheese
1 1/2 tsp vanilla bean paste
Golden icing sugar to dust

Directions

1. Step 1
  Line a 33cm x 23cm x 5cm (13in x 9in x 2in) roasting tin with greaseproof paper, leaving excess hanging over sides. Mix together biscuits, almonds and butter; press into the base. Chill.
2. Step 2
  Preheat oven to 170°C (150°C fan) mark 3. Melt chocolate in a bowl set over a pan of just simmering water (the bowl shouldn't touch the water). Don't stir, or it will congeal. Cool slightly.
3. Step 3
  In a clean bowl, whisk the egg whites until they form soft peaks. Add 25g (1oz) sugar and whisk until stiff peaks form. In a separate bowl, using the same whisk - no need to wash - mix cream cheese, remaining sugar, yolks and vanilla.
4. Step 4
  Using a large metal spoon, stir a spoonful of egg white into cheese mixture. Carefully fold in remaining whites. Put a quarter of the mix into the egg white bowl and fold chocolate into it.
5. Step 5
  Pour vanilla mix over the biscuit base, then dollop spoonfuls of chocolate mix on top and marble using a knife. Bake for 45min or until set in the middle. Cool in tin. Chill for 2hr. To serve, remove from dish and dust with icing sugar.
  
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Get Ahead

Complete recipe, without icing sugar, up to two days ahead or freeze for up to a month. Keep in the dish, wrapped in clingfilm. To serve, if frozen, thaw in the fridge overnight; remove 1hr before serving. Dust with icing sugar and serve.

Per Serving:

Calories: 331
Total carbs: 18 g
Sugars: 13 g
Total fat: 27 g
Saturated fat: 14 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time