• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Graham crust
  • 110g digestive biscuits, crushed
  • 20g sugar
  • 60g butter
  • Filling
  • 70g bittersweet chocolate, chopped
  • 40g water
  • Batter
  • 280g Mascaporne cheese
  • 280g cream cheese
  • 200g sugar
  • 4 eggs
  • 12g vanilla extract


  1. For crust: Butter and sugar the sides of a 20cm springform pan and line with parchment paper. When baking using the water bath method, wrap the outside of the pan with aluminium foil to waterproof.
  2. Mix the biscuits crumbs and butter together and pat evenly into the bottom of the pan. Bake for 160 degrees Celcius for 10 minutes.
  3. For filling: Combine the chocolate and water in a double boiler. Heat to gently melt the chocolate. Set aside.
  4. For batter: Using a mixer with paddle, beat the cream cheese, sugar and vanilla until smooth. Add mascarpone and mix until smooth. Scrape down bottom and sides of the bowl. Add one egg at a time.
  5. Add 1/10 of the cheese mixture into the warm melted chocolate and water mixture.
  6. Pour even amounts of vanilla batter into the pan, add chocolate batter and swirl gently. Bake in 150 degrees Celcius oven in a warm bath until firm to touch, about one hour.
  7. Remove from oven, cool cake in the pan and chill before unmolding from the pan. Decorate with chocolate swirls.
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