There are days and possibly weeks when I am simply haunted by a failed project and keep looking back as to where I went wrong, why, how, so on and on. Sometimes I chuck a failure out the window, thinking it was not meant to be and continue life as usual, but somewhere in my crazy brain an itch keeps popping it’s prickly head and nagging me to give it another go and succeed. Cheesecakes have been my pet peeve and for years I have kept safe distance, but since I conquered the devil with my Strawberry Swirl Cheesecake, I am becoming better and bolder. So this is where the story leads you dear reader, to my super, amazing, choco-vanilla striped cheesecake. The taste and looks are a match made in heaven.

imageIt’s a recipe from a “nameless book” which I had photocopied (believe me one of these days the print is going to vanish). Everytime I make a recipe from my nameless book I overwrite in pen. This is a truly amazing recipe and what got me all excited and charged up was the method to achieve the stripes. It’s so simple and obvious yet it will leave your family and friends scratching their heads …..pssst, don’t you dare reveal your secret. Let them confer you with the title of “culinary genius”.

There are 3 parts to this beauty, a chocolate base, and the dark and light cheese cake. To create the striped effect you simply have to pour ladlefuls of the dark and light mixture (alternately). Because of its thickness it won’t mix in or merge with the previous layer and that is what gives it the zebra effect. The pictures are the best I could do (its not easy holding the I pad and a ladle and clicking). The taste is rich and I have added a good dose of kahlua to the choco mix which gives it an elegance of a high class dessert. The “in your face” taste of the chocolate is a contrast to the subtle vanilla taste of the lighter cheesecake. All in all it sends your taste buds and texture-buds (?????) into overdrive. This is a dessert fit for a Page 3 appearance. Move over LBDs the striped cheesecake is making ripples.😀






Biscuit Base

120 grams Digestive biscuits (crushed to a coarse powder)

1 ½ tablespoons Cocoa powder, sifted

1 tablespoon light brown sugar

45 grams butter, melted


400 grams cream cheese (Homemade version Here)

110 grams Sugar

2 large eggs / 3 small

80 grams Dark Chocolate

2 ½ Tablespoons Kahlua

1 teaspoon Vanilla extract


  • Grease the sides of a 6-7 inch springform tin 2 inches in height.( I used a normal cake tin and the cheesecake turned out just fine. I lined the bottom with grease proof paper.)
  • Preheat oven to 180o
  • For the biscuit base put the crushed biscuits, sugar and cocoa in a bowl. Stir well and add in the melted butter. Toss with a fork to blend. Press the crumbs evenly into the bottom of the prepared tin. Bake at 180oC for 10 minutes. Cool on a wire rack and lower oven temperature to 160o
  • Carefully grease the sides of the baking tin with butter.


  • Melt the chocolate with the Kahlua over a double boiler. Remove from the heat and leave aside to cool.
  • Put the cream cheese (at room temperature) in a large bowl. Beat using a hand held beater. Gradually add in the sugar, beating continuously. Add the Vanilla.
  • Add in the eggs one at a time, beating only enough to combine them with the rest of the mixture.
  • Pour a little under half of the cheesecake mixture into the melted chocolate and Kahlua.
  • Pour a large ladleful of the white mixture onto the biscuit base tilting the tin to cover the base. Add a little more if required. Add the same amount of the chocolate mix gently on the white layer and let it spread. Do not tilt the tin.


  • Alternate the layers using about half the remaining mixture each time until both the mixtures are used up. You should get 4 pourings of the light mixture and 3 pourings of the chocolate mixture. A little here and there won’t change the equation or look of the cake. As you keep pouring in the layers the previous ones will spread creating a ripple effect.






  • Put a pan of hot water on the bottom rack of the oven and the cheesecake on the rack above. Bake for 45-50 minutes until the light mixture in the centre is just set. The chocolate mixture will firm up as the cheesecake cools.


  • Remove from the oven and set the cheesecake on a wire rack to cool. Run a knife around the edge to loosen the cake before removing the tin. Carefully remove the tin and refrigerate the cake until ready to serve.


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