We Already Have 1060 Recipes.

Rayed Chocolate Cheesecake

I have made many cheesecakes in my life but I have never heard of a cheesecake which you actually bake in the oven.I have a page in Group Recipes where I add some of my recipes and there I have met some terrific people and have made some good friends.One of them is Ahmed from Egypt. He makes terrific cakes.  At the beginning I thought that he was a professional confectioner and I asked him about that but he told me that he makes them just out of hobby.

I have made his Marbled Chocolate Cheesecake only making a few minor changes: I roasted the almonds and added chocolate to the crust, and put all the cream on the crust without keeping half to mix the chocolate in.   I also changed the design making rays in the cake.  

Rayed Chocolate cheesecake, adapted from here
Preparation time: 30 minutes

Baking time: 1 hour


  • 1 packet Digestive biscuits crumbs
  • 65 grams butter, melted
  • ¼ cup ground, blanched and roasted almonds
  • 3 (8 ounce), packages cream cheese, softened (705 grams)
  • 1 sweetened condensed milk
  • 3 eggs
  • 2 tsp vanilla extract
  • 125 grams unsweetened chocolate, melted ( I used couverture chocolate) 2/5 are used for the crust and 3/5 for the cream.


Preheat oven to 180o C. Blanche almonds and place in oven. Roast and set aside to cool down, then grind them.

Melt chocolate in a double boiler.

Line a 20 cm springform pan with baking paper. Combine crumbs, ground almonds and melted butter and chocolate (in microwave) and press into the bottom of the pan. Set aside.

With mixer, beat cream cheese in large bowl until fluffy. Gradually beat sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour the batter evenly over prepared crust.
Add remaining melted chocolate  in the centre of remaining cheese mixture.

With  a table knife or metal spatula, gently place in the centre and draw the rays of chocolate batter through vanilla batter.
Wrap the cake pan with foil paper and bake in a water bath 45 to 60 minutes or until set.

Cool. Chill at least 1 hour.

Store leftovers covered in refrigerator.

Kopiaste and Kali Orexi,

No ratings yet.

Please rate this

5 Responses

  1. Johanna

    This looks AMAZING! Might cook it for Christmas Day lunch!

  2. Ivy

    It does look festive, doesn’t it, and it tastes great?

  3. Peter M

    Ivy, bravo sou…the cheesecake looks amazing!

    Also it’s true, many cheesecakes are indeed baked (in a bain marie). Sadly, I’ve seen many poor cheesecakes in Greece and you’re helping to change that.

    Without a doubt, look to the USA for the best cheesecake recipes.

  4. Ahmed

    OMG..Ivy,It looks even better than mine…What a genuis idea for the crust,I can feel the taste in my mouth.Thank you so much for mentiening me here in your great blog.

  5. Ivy

    Ahmed, you merit the congratulations for this recipe, I just put my touch to it, thank you.