Chocolate and Vanilla Swirl Cheesecake

This tempting beauty marries two greats; swirls of chocolate in a luscious cheesecake base.

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• 1¼ cups sweet biscuit crumbs

• 80g butter, melted

• 500g PHILADELPHIA Block Cream Cheese, chopped and softened

• ¾ cup caster sugar

• 3 teaspoons gelatine, dissolved in ¼ cup boiling water

• 2 teaspoons vanilla extract

• 1 cup thickened cream, lightly whipped

• 100g CADBURY Milk Baking Chocolate, melted and cooled slightly

• Chocolate curls, to decorate


COMBINE the biscuit crumbs and butter in a bowl. Press mixture into the base of a lightly greased 20cm springform pan. Chill.
BEAT the PHILLY and sugar with an electric mixer until smooth. Beat in gelatine mixture and vanilla until just combined, then fold through cream.
POUR half the mixture into the prepared base and then stir the melted chocolate through the remaining mixture. Pour over the top of the vanilla mixture, then use a spoon to gently swirl the two mixtures together. Refrigerate 3 hours or overnight. Serve slices decorated with chocolate curls.

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