Chocolate and lemon marbled baked cheescake

I have to think of a better name for this recipe!! This is thanks once again to the inimitable Jo Seagar for the base recipe which I’ve amended. It makes a lovely dessert which can be prepared in advance and is very quick to make but tastes a million dollars. I always make it with lite versions of the cheeses and creams and it works perfectly every time. First attempt at food photography!!


  • 250g cream cheese
  • 250g ricotta
  • 250g sour cream
  • 1/4 cup cornflour
  • 3 eggs
  • 1 cup castor sugar
  • Grated rind and juice of 1 lemon
  • 100g dark chocolate
  • 1/4 cup cream


  • Grease and line the bottom of a 20cm springform tin.
  • Combine all ingredients except the chocolate and cream.Mix thoroughly until smooth. You can use a food processor for this but I find a whisk works just as well.
  • Pour the cheese mix into the prepared tin.
  • Melt the chocolate either in a bowl over a pot with water in it, or at half power in the microwave for a minute or so. Stir in cream to make the chocolate more pourable.
  • Pour the chocolate into the cheese mix in circles/ spirals/ swirls and use a knife to stir through the mix.
  • Bake at 160 degrees C for an hour or until a skewer comes out clean.
  • Allow to cool in the pan on a wire rack.

You can serve this with cream or ice cream, or add a berry topping:

  • 2 cups frozen mixed berries, defrosted and with their juice
  • 1 heaped tbsp cornflour
  • Sugar to taste

Combine all and pour over the cheesecake.


6 thoughts on “Chocolate and lemon marbled baked cheescake

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