Easy Chocolate Swirl Cheesecake
My mum just made my daughter the best birthday cake in the world and oh my goodness! Why didn’t she ever make me cakes like these when I was a child?! Oh well, at least now I know what I’ll be eating for the rest of my birthdays to come!
So simple and quick to make. And the chocolate cookie crust to go with this cheesecake is A.MA.ZING!
Ingredients
Base:
- 250 g digestive biscuits/graham cracker crumbs
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon natural sweetener/sugar of choice
- 2 tablespoons light butter/coconut oil
Cheesecake:
- 500 g low fat/fat free cream cheese
- 200 g light Ricotta
- 2 eggs
- ½ cup natural sweetener/sugar of choice
- 2 tablespoons cornflour/corn starch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ cup melted dark/semi sweet chocolate
Instructions
- Preheat oven 180C | 356F. Grease a shallow small – medium sized round springform cake pan.
- Mix together base ingredients until combined well, and press down into the tin. Refrigerate and prepare cheesecake.
- Combine the cream cheese, ricotta, eggs and sweetener in a bowl. Beat on low speed until smooth and combined.
- Add the cornflour/starch, lemon juice and vanilla, beating for a further 2 minutes on low speed until smooth and creamy.
- Pour onto chocolate base into prepared pan and spoon melted chocolate over the top. Swirl chocolate around with the back of a knife to create a marble effect.
- Bake in the oven for 30 – 40 minutes, or until just set in centre.
- When cheesecake is set and top has slightly browned, remove from oven and allow 15 minutes to cool. Place in the fridge for 1 hour to chill.
Nutrition
Serving: 1g | Calories: 129kcal | Carbohydrates: 9g | Protein: 6.3g | Fat: 7g
Sue says
Can I use sour cream instead of the Ricotta
Karina says
Yes, of course! You are welcome to modify any of my recipes to make them your own and what you love. Hope that it turns out great and you enjoy your cheesecake!!
Yara says
Hey Karina!!! Huge fan from Lebanon! I have a question though.. If I use a natural sweetener wouldn’t a 1/2 cup of the sweetner be a little too much for the cheesecake? I mean if it was sugar id assume it’s a good amount but the sweetner is usually a bit more sweet although natural. A little help here!! Should I go for 1/3 cup sweetener ??
Cafe Delites says
The sweetener I use is an exact equivalent to sugar, so just adjust the quantities to the sweetener you’re using.
Pritika says
Hey! I baked this cheesecake and it was delicious!!! I had to substitute a few ingredients though because I thought they were there in my fridge but I’d actually run out. So I used mascarpone cheese instead of ricotta. Will definitely bake this again, I can feel the compliments flowin my way 😀
Cafe Delites says
I’m so happy you enjoyed this recipe! Yay! Enjoy the compliments! Xxx