Mary Berry's Marbled Chocolate Cheesecake
A very delicious cheesecake based on a recipe by Mary Berry. The contrast between the chocolate and the vanilla filling is gorgeous.
- 150g plain chocolate digestive biscuits, crushed
- 75g butter, melted
- 150g plain chocolate
- 700g full fat soft cheese
- 225g caster sugar
- 1 tsp vanilla essence
- 2 medium eggs, beaten
Preheat the oven to 160 degree C.
Grease a loose bottom or an 8 inch spring form cake tin lightly.
Mix together the melted butter and the crushed chocolate digestives and press into the bottom of the cake tin.
Beat the soft cheese in a large mixing bowl until the mixture is smooth.
Add caster sugar and vanilla essence and beat until nice and glossy.
Slowly add beaten egg until it is all incorporated.
Melt the chocolate in another bowl and cool slightly. You can do this in a bowl over a pan of hot water or in the microwave for a minute or two.
Put half of the cheesecake mixture in a bowl and add the chocolate slowly. Stir until combined.
Then spoon the vanilla cheesecake mixture onto of the biscuit base, making sure you separate the spoonfuls.
Spoon the chocolate cheesecake mixture into the gaps.
Swirl the top to give a marbled effect.
Bake the cheesecake for 30 minutes.
Turn off the heat but let it cool in the oven.
Once cooled put in the fridge overnight.
Eat and enjoy with berries, whipped double cream or vanilla ice cream.
The light crisp pastry has a warm almond sponge filling and a raspberry jam surprise. This is a proper grown up pudding.
- 1 Jus Roll shortcrust pastry sheet
- 100gm butter
- 100gm caster sugar
- 3 medium eggs, beaten
- 150gm ground almonds
- few drops of almond essence
- 3 tbsp raspberry jam
- 25gm flaked almonds
Preheat oven to 190degrees C, gas mark 5
Line the pastry case with the pastry and trim as required, crimping edges.
Place in fridge for pastry to rest.
Cream butter and sugar together until soft.
Add egg a little at a time.
If mixture curdles add a table of flour and continue to beat until mixture comes together.
Stir in ground almonds and almond essence.
Remove pastry case from fridge.
Spread jam on base of the pastry.
Spoon the sponge mixture on top of the pastry.
Top with flaked almonds.
Bake for 30 minutes or until sponge is set and springy to touch.
Serve warm with cream or ice cream.
Chocolate and Caramac Roulade
This alternative to a chocolate log uses Caramac which is a caramel flavoured chocolate bar. If you kind find this use dark, milk, or while chocolate instead.
- 4 eggs
- 6oz caster sugar
- 2 oz cocoa sieved
- 4 30g bars of Caramac or dark, milk or white chocolate
- 10 fl oz of whipping cream or alternative - I used Elmlea double light
- Grated Caramac
Set oven to 190C, Gas 5.
Grease and line a 8 by 12inch swiss roll tin.
Separate the egg yolks and whites.
Whisk egg yolks with castor sugar until thick and mousse like.
Fold in the sieved cocoa.
Whisk egg whites in a separate bowl until stiff then fold into the other mixture.
Spoon into the swiss roll tin, level out and bake for 20-25minutes on a middle shelf until well risen and spongy to touch.
Get a damp tea towel and turn out the roulade onto this.
Cover with another damp tea towel and cool.
Whip the cream in a bowl until stiff.
Break up the Caramac into a bowl, and melt over a pan of hot water or in the microwave for between 1 to 2 minutes.
Stir in whipped cream.
Cool slightly then spread over half the cream mixture over the roulade
Cover with the remaining cream mixture.
Grate some Caramac over the top and then sieve some icing sugar over the roulade to look like snow.