An easy marble cheesecake recipe with a decadent fudge frosting.
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Preheat oven to 350F.
Grease and line an 8 inch round cake pan.
Dissolve 1/2 cup cocoa into 5 tbsp hot water, and set aside.
With an electric mixer, beat cream cheese until smooth and creamy. Add sugar and beat.
Add in eggs one at a time beating until mixed. Do not overmix.
Divide the mixture into 2 bowls.
Stir vanilla into one bowl, and add chocolate mixture to the other bowl.
Pour a cupful of vanilla into the center of the tin to make an even layer. Slowly pour a cupful of chocolate mixture into the center. Repeat alternating cupfuls in a circular pattern until both are used.
Set the tin in a larger baking tray and pour in hot water to come 1 1/2 inches up the sides of the round cake tin.
Bake until the top is golden about 1 1/2 hours.
Leave to cool in the tin on a wire rack.
To turn out, run a knife around the inside edge. Plate a flat plate over the cake and flip over to invert onto plate.
Chop chocolate into small pieces.
Put chocolate, icing sugar, butter, milk (or cream) and vanilla into a heavy bottom saucepan.
Stir over low heat until chocolate is melted. Remove from heat and stir until it is all blended.
Beat the icing frequently as it cools, and when it has reached the desired consistency, spread over cooled cheesecake.
Refrigerate before serving.