It’s about time I did a baked cheesecake, isn’t it! There are so many lovely recipes for no-bake cheesecake that I have been getting lazy. So in this week’s search for a new bake, I thought I’d give this a go. I chose this recipe because I had most of the ingredients already. I had initially been looking for something with a butterscotch theme….but I’ll restrain myself and do that another time. I can’t lie, I saw this recipe and I thought hmmmm……what if I do this instead…..what if I tweak that….but I kept some self-control and actually followed the recipe this time 🙂
This is a Mary Berry recipe for Chocolate Ripple Cheesecake (good old Mary Berry, I just felt that I couldn’t fail with her behind the idea).
And so to the base of the cheesecake – this recipe used a biscuit crumb base – my favourite option, so easy. I tend to find most recipes for this type of base use too much butter, with the result that the base is rock hard and you end up struggling when you dig in with a spoon to eat it, cautious of either smashing through the pudding bowl, or of half the cheesecake flying across the room. As a result, I do my own thing, and err on the side of caution. It’s a fine balance between ending up with a crumbly base which doesn’t hold together, and one that is firmly glued together!
The cream cheese is softened, sugar is added, a couple of eggs and a small amount of vanilla extract. This mixture is then divided in half, with half of it being mixed into melted dark chocolate.
My attempts at rippling the chocolate mixture through the vanilla mixture were not terribly successful (must try harder next time!). But I dolloped both mixtures into the baking tin and put it in the oven.
The cheesecake then bakes for its allotted time, and is left in the oven to cool. This required patience, because it was then refrigerated to cool completely before cutting. the top of my cheesecake had quite a few cracks in it, and so it looked awful in my photos (which I deleted).
The end result was lovely though, in spite of not being beautifully rippled, it tasted lovely and had that good texture that you get with a baked cheesecake. All round, a success.
Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂