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Chocolate swirl cheesecake

  • 0:30 Prep
  • 0:55 Cook
  • 8 Servings
  • Advanced


  • Melted butter, to grease
  • 250g pkt Arnott’s Choc Ripple biscuits
  • 80g unsalted butter, melted
  • 250g pkt cream cheese, at room temperature
  • 250g pkt light cream cheese, at room temperature
  • 155g (3/4 cup) caster sugar
  • 300g ctn sour cream
  • 3 eggs
  • 2 tablespoons fresh lemon juice
  • 100g milk chocolate, coarsely grated
  • 375ml (11/2 cups) thickened cream

Mocha sauce

  • 250ml (1 cup) pouring cream
  • 100g dark chocolate, coarsely chopped
  • 2 teaspoons instant coffee granules


  • 1
    Preheat oven to 160°C. Grease a round 22cm (base measurement) springform pan with melted butter. Line the base with non-stick baking paper.
  • 2
    Process biscuits in a food processor until finely crushed. Transfer to a bowl. Make a well in the centre. Stir in butter. Press over base of prepared pan. Place in the fridge to chill.
  • 3
    Meanwhile, use an electric beater to beat the combined cream cheese and sugar in a bowl until light and fluffy. Beat in the sour cream until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in lemon juice. Pour over the biscuit base. Sprinkle with the chocolate. Use a knife to stir to create a swirled effect. Place the pan on a baking tray. Bake for 45-50 minutes or until just set. Turn oven off. Leave cheesecake in oven, with the door slightly ajar, until cooled completely. Place in the fridge to chill.
  • 4
    Meanwhile, to make the mocha sauce, bring the cream almost to the boil in a saucepan over medium-low heat. Remove from heat. Add chocolate and coffee. Set aside for 1 minute. Stir until smooth. Set aside to cool slightly.
  • 5
    Beat the thickened cream until soft peaks form. Spread over the cheesecake. Serve with the mocha sauce.

Source: taste.com.au


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