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Little Chocolate and Vanilla Cheesecakes

July 8, 2012

Mary Berry’s recipe for ‘American Chocolate Ripple Cheesecake’ says that it is “quite sweet and rich and so it should be served in small portions”.   I remembered seeing, somewhere during my internet search for cheesecake recipes, some tiny cheesecakes made in cupcake cases.  So I decided to use Mary Berry’s recipe, making slight changes and to call them ‘Little Chocolate and Vanilla Cheesecakes’.



100g reduced fat digestive biscuits
50g margarine
150g plain chocolate
225g caster sugar
675g light cream cheese
1 tsp vanilla essence
2 large eggs



1. Pre-heat the oven to 160 degrees celsius.
2. Crush the digestive biscuits until they resemble fine crumbs.  Melt the butter and stir into the biscuit crumbs.  Spoon into individual cupcake cases, press down firmly and leave to set.
3. Break the chocolate into pieces and melt in a bowl set over a pan of hot water.  Put it to one side and allow to cool slightly.
4. Beat the cream cheese until soft.  Add the sugar, vanilla essence and eggs and beat again.
5. Spoon half of the mixture on to the biscuit bases.
6. Add the melted chocolate to remaining cream cheese mixture and beat well.  Spoon it on to the vanilla cream cheese mixture in the cupcake cases.  Swirl the top to give a marbled effect.
7.  Bake the cheesecakes for about 20 minutes.
8. Once baked, remove from the oven and allow to cool before placing in the fridge to chill well before serving.
9. Serve with double cream or icecream and some fresh raspberries.




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  1. These look great 🙂

  2. lucie193 permalink

    Thank you for visiting my blog. Had a little look at yours and will be following your posts. Happy blogging and baking 🙂

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