Baked marble cheesecake
This is such a simple yet impressive‑looking dessert — ideal for any dinner party. A baked marble cheesecake is one of those show‑stopping treats that looks stunning but is surprisingly easy to make. With its creamy vanilla base swirled with rich chocolate, every slice has that beautiful marbled pattern and a perfect balance of flavours. It bakes into a smooth, velvety cheesecake with a hint of indulgence in every bite, making it perfect for celebrations, weekend treats or whenever you fancy something a little special.
It’s the kind of dessert that always gets a “wow” when you bring it to the table.
What’s best to serve alongside this cheesecake?
I love serving it with a handful of fresh strawberries on the side. It’s simple, delicious and honestly all it needs.
Baked marble cheesecake
Ingredients
- 200 g chocolate digestive biscuits, crushed
- 75 g butter
- 150 g dark chocolate
- 375 g full fat cream cheese
- 225 g creme fraiche
- 75 g caster sugar
- 3 eggs, lightly beaten
- 1 egg yolk
Instructions
- Heat the oven to 140ºc / Gas 1. Grease a 20cm springform cake tin.
- Melt the butter in a saucepan, then stir together the biscuit crumble until all the biscuit is covered in butter. Press into the base of the tin so that it's all level and bake in the oven for 10mins. When baked, remove from the oven and set aside. Do not turn the oven off.
- Break the chocolate into pieces and melt in a heatproof bowl over a pan of simmering water. Once melted remove from the heat.
- In a separate bowl, beat together the cream cheese, creme fraiche, sugar, eggs and egg yolk until well blended. Put half the mixture into a separate bowl and stir in the melted chocolate.
- Fill the tin with alternate spoonfuls of the plain and chocolate mixtures. Drag a skewer or cocktail stick through the mixture to create a marbled pattern.
- Bake for about 50mins, until the filling has set but still has a slight wobble. Switch off the oven and leave the cheesecake inside, with the door slightly open to cool completely.
Top tip
- By leaving the cheesecake in the oven to cool, it should help to stop the top from splitting.