Berry Marble Cheesecake

Bake the cheesecake in the preheated oven for about 30 minutes or until the cheesecake becomes puffy around the edges but it still very soft in the centre.

Berry marble cheesecake.

A beautifully marbled chocolate cheesecake recipe featuring dark and white chocolate. Do not open the oven door during cooking or the surface will crack. Pull a fork through the berries to create a marbled effect. Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife to swirl the toppings together.

Use your primary flavor as the base for this cheesecake and have most of it prepped in the springform pan. For a more abstract effect you can add a marble finish to your cheesecake. Heat oven to 350 f. Cook and stir over medium heat for 5 minutes or until the berries are softened.

Unrated be the first to rate review. Combine all crust ingredients in bowl. Bake the cheesecake for about 45 minutes. Pulse biscuits in a food processor until finely chopped and pour in melted butter.

From the book mary berry at home by mary berry. Press onto bottom of 13x9 inch glass baking dish. Use 39 cocoa solids for a sweet and creamy finish. Mix together the ingredients for the base and press into the prepared tin.

This works really well for cakes that use two flavors of batter like this chocolate brownie swirl cheesecake. Turn off the oven but leave the cheesecake in the oven to cool. Chill for a minimum of 2 hours then turn out. A mary berry tip.

Lightly grease a 20cm 8in loose bottomed cake tin or spring release tin. Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Preheat the oven to 160c 325f gas 3. Buy the book amazon waterstones.

Swirl nonfat sour cream and raspberry preserves on this low calorie fat free cheesecake. Bake 8 10 minutes or until set. Combine together and press into a 22cm loose bottom pan and place in fridge while preparing filling. Then drizzle your second flavor over the top.