Ingredients:

  • 200g Digestive Biscuits (finely crushed)
  • 100g Unsalted Butter, melted
  • 2 tablespoons Granulated Sugar (for base)
  • 900g Full-Fat Cream Cheese (softened)
  • 250g Granulated Sugar (for filling)
  • 4 Large Eggs (room temperature)
  • 120ml Sour Cream (full fat, room temperature)
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Lemon Zest
  • 100g Dark Chocolate (70% Cacao minimum, finely chopped)
  • 115g Full-Fat Cream Cheese (for Maqui swirl)
  • 50g Powdered Sugar (sifted, for Maqui swirl)
  • 2 tablespoons Maqui Berry Powder
  • 1-2 tablespoons Whole Milk (for Maqui swirl)

Instructions:

  1. Preheat oven to 325°F (160°C). Wrap the outside of the 9-inch springform pan securely with several layers of heavy-duty foil to waterproof it.
  2. Combine crushed biscuits, 2 tablespoons of sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool completely.
  3. Place the foil-wrapped pan inside a larger roasting pan. Boil water for the water bath.
  4. For the Maqui Swirl: Beat the Maqui swirl cream cheese, powdered sugar, and Maqui powder until smooth. Add milk slowly until the mixture is pipeable but thick. Set aside.
  5. For the Stracciatella Filling: Beat the main cream cheese blocks and 250g sugar until just smooth. Mix in sour cream, vanilla, and lemon zest.
  6. Add eggs one at a time, beating only until the yolk disappears after each addition. Gently fold in the chopped dark chocolate.
  7. Pour half of the Stracciatella batter over the cooled base. Dollop spoonfuls of the Maqui mixture randomly over the batter, then use a knife or skewer to gently swirl the mixtures together—do not over-swirl.
  8. Pour the remaining Stracciatella batter on top. Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake for 60–75 minutes. The edges should look set, but the center should have a slight jiggle. Turn the oven off, prop the door slightly ajar, and leave the cheesecake inside the cooling oven for 1 hour.
  10. Remove from the water bath and foil. Cool to room temperature, then chill in the refrigerator for a minimum of 6 hours, preferably overnight, before serving.