Berry Marble Cheesecake

A beautifully marbled chocolate cheesecake recipe featuring dark and white chocolate.

Berry marble cheesecake.

A mary berry tip. Do not open the oven door during cooking or the surface will crack. Preheat the oven to 160c 325f gas 3. Heat oven to 350 f.

For a more abstract effect you can add a marble finish to your cheesecake. Bake 8 10 minutes or until set. Chill for a minimum of 2 hours then turn out. Pulse biscuits in a food processor until finely chopped and pour in melted butter.

Mix together the ingredients for the base and press into the prepared tin. Combine together and press into a 22cm loose bottom pan and place in fridge while preparing filling. Lightly grease a 20cm 8in loose bottomed cake tin or spring release tin. From the book mary berry at home by mary berry.

Better homes and gardens. In a small saucepan combine the blueberries sugar and lemon juice. Use your primary flavor as the base for this cheesecake and have most of it prepped in the springform pan. Press onto bottom of 13x9 inch glass baking dish.

Pull a fork through the berries to create a marbled effect. Bake the cheesecake for about 45 minutes. Swirl nonfat sour cream and raspberry preserves on this low calorie fat free cheesecake. 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.

Then drizzle your second flavor over the top. Use 39 cocoa solids for a sweet and creamy finish. Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. 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. Unrated be the first to rate review. Buy the book amazon waterstones. Low fat berry marble cheesecake low fat berry marble cheesecake.