Baked marble cheesecake
Jump to Recipe
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.
Serving Suggestions alongside Baked Marble Cheesecake
- Fresh berries — strawberries, raspberries or blueberries add colour and a bright, juicy contrast to the rich cheesecake.
- Berry compote — warm or cold; raspberry, cherry or mixed berry works beautifully with the chocolate‑vanilla swirl.
- Whipped cream — lightly sweetened for a soft, cloud‑like finish.
- Vanilla ice cream — a classic pairing that melts into the warm slices if you serve the cheesecake slightly rewarmed.
- Chocolate sauce — drizzle over the top to highlight the chocolate marbling.
- Caramel or toffee sauce — adds a sweet, buttery richness.
- Toasted nuts — chopped hazelnuts, pecans or almonds for crunch.
- Fruit coulis — raspberry or passionfruit for a sharper, tangier finish.
- Espresso or strong coffee — the bitterness balances the sweetness perfectly.
- A dusting of cocoa or icing sugar — simple but elegant for serving.
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.