Mary Berry's marbled chocolate cheesecake

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Serves 8-10 (yeah, right). Very easy and impressive.

Ingredients

For the base
For the cheesecake
  • 150g/5oz plain chocolate, broken into pieces
  • 700g/1½lb full-fat soft cheese
  • 225g/8oz caster sugar
  • ½ tsp vanilla esence
  • 2 size 2 eggs
Preparation method
  1. Preheat the oven to 160C/325F. Lightly grease a 20cm/8in loose-bottomed cake tin or spring release tin.
  2. Mix together the ingredients for the base and press into the prepared tin.
  3. For the cheesecake filling, melt the chocolate in a bowl over a pan of hot water (I just do it in the microwave). Cool slightly.
  4. Measure the cheese into a large bowl and beat until soft. 
  5. Add the sugar and beat again until well mixed. 
  6. Beat in the vanilla essence and then the eggs, one at a time. 
  7. Separate the mixture into two, add the chocolate to one half and mix thoroughly.  Combine the two halves again and stir until roughly mixed (still marbled).  Spoon on top of biscuit base.
  8. 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. Turn off the oven but leave the cheesecake in the oven to cool.
  9. Chill well and then loosen the cheesecake from the sides of the tin using a small palette knife. Serve well chilled.
Note:  whenever I have made this, it has developed a big crack in the top upon cooling.  Noone seems to mind.

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