Sunday, 21 October 2012

Chocolate Swirl Marble Cheesecake

Made this chocolate swirl marble cheesecake last week for some colleagues' going away.  Rich in creamy texture with a topping of peanut butter...

Used a 99% fat free Nestle Sweetened condensed milk in the filling instead of sugar.  It is offset by plenty of evil so don't worry... Lol


For the crust

-  1 packet of Arnotts Milk coffee biscuits
-  150g butter melted
-  2 tablespoons of granulated sugar

For the filling

-  500g cream cheese
-  1 can of Nestle sweetened condensed milk
-  1 cup of whipping cream
-  1 tsp vanilla essence
-  3 eggs
-  100g semi-sweet chocolate melted

For the topping

-  4 tablespoons creamy peanut butter
-  2 tablespoons cream
-  1/2 cup icing sugar


  1. Crush the biscuits in a plastic bag.  Combine with the sugar and melted butter
  2. Form a base on an 8" springform pan and cook at 140C for 10 minutes.  Remove and cool
  3. Beat the cream cheese till fluffy and add the condensed milk, cream and remainder of ingredients.
  4. Add the eggs one at a time until well blended
  5. Separate 1 cup of the filling and combine with the melted chocolate.
  6. Pour the filling into the pan, layering with the chocolate combined mix.
  7. Use a knife to swirl and combine the layers
  8. Cook on 200C for 10 minutes then 140C for a further 45 minutes.
  9. Allow to cool for an hour in the oven and then transfer to the fridge for a further 6-8 hours.
  10. The topping can be prepared in advance by combining all ingredients on a low heat until smooth. 
  11. Refrigerate until ready to serve.
  12. Remove the springform pan and then using a piping bag, pipe the topping in a desired way.


Just some of the ingredients


  1. I love Cheesecake so much, its make me drooled ....

  2. You have a lovely blog and that cake looks yummy. We run a holiday home business so if you or anyone you know are ever interested, do check our website at and call us if you need our service.