Nutritional Info

Nutrition Facts

Serving Size 1 (144g)

Calories 457
Calories from Fat 338 (74%)
Amount Per Serving %DIV
Total Fat 37.5g 58%
Saturated Fat 23.7g 119%
Monounsaturated Fat 11.6g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 291mg 97%
Sodium 387.4mg 17%
Potassium 208.6mg 4%
Total Carbohydrate 8.3g 3%
Dietary Fiber 0.6g 2%
Sugars 3.8g
Protein 9.7g 19%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
This rich and creamy dessert is perfect for your next dinner party.
Prep time
3 hr 20 min
Cook time
1 hr 30 min
Ready In
4 hr 50 min


Serves Tool

Serves To:USMetric
2 Ounce(oz)  unsweetened cocoa powder
5 Tablespoon(T)  hot water
2 Pound(lb)  cream cheese
7 Ounce(oz)  sugar
4   eggs
1 Teaspoon(t)  vanilla essence
2 1/2 Ounce(oz)  digestive biscuits, crushed


Preheat a 350° F oven. Line an 8 by 3 inch cake tin with greaseproof paper and grease. Sift the cocoa powder into a bowl. Pour over the hot water and stir to dissolve. Set aside. With an electric mixer, beat the cheese until smooth and creamy. Add the sugar and beat to incorporate. Beat in the eggs, one at a time. Do not over mix. Divide the mixture evenly between 2 bowls. Stir the chocolate mixture into one, then add the vanilla to the remaining mixture. Pour a cupful of the plain mixture into the center of the tin. It will spread out into an even layer. Slowly pour over a cupful of chocolate mixture in the center. Repeat alternating cupfuls of the batters in a circular pattern until both are used up. Set the tin in a larger baking tray and pour in hot water to come 1 1/2 inch up the sides of the cake tin. Bake until the top of the cake is golden, about 1 1/2 hours. It will rise during baking but will sink later. Let cool in the tin on a rack. To turn out, run a knife around the inside edge. Place a flat plate, bottom side up, over the tin and invert onto the plate. Sprinkle the crushed biscuits evenly over the base, gently place another plate over them, and invert again. Cover and refrigerate for at least 3 hours, or overnight. To serve, cut slices with a sharp knife dipped in hot water.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Marbled Cheesecake
Enter multiple addresses on separate lines or separate them with commas.