Marbled Chocolate Cheesecake
Am!!!! chocolate cheesecake!!!!
For a white chocolate cheesecake just replace the dark with the white and visa versa or you could make a 100% milk chocolate cheesecake or try Maya gold or mint chocolate or add liqueur like tia marie or baileys - oh, stop!
Preparation time: 30 minutes Quantity: Makes 12 portions Cooking time: no cooking required
Ingredients
Biscuit Base -
90 g / 3 oz butter
220 g / 8 oz digestive biscuits
Filling -
200 g / 2 bars white chocolate
200 g / 2 bars dark 70% chocolate
300 g / 1 & 1/2 tubs cream cheese
280 ml or so double or whipping cream
100 g fromage frais (or extra cream)
90 g / 3 oz caster sugar
Variations - use dark chocolate digestive as an alternative base but allow the crushed biscuits to heat up a little in the melted butter so the chocolate starts to melt
Method
- Melt the butter in a pan (gently, don’t let it brown)
- Meanwhile whizz or batter your biscuits to form crumbs
- Mix the two together and spoon into a spring bottom tin, pressing down firmly in an even layer
- Meanwhile melt both the chocolates in separate bain Marie's, keep an eye on the chocolate don’t over heat when just melted turn off the heat and simply leave until needed (The hot water underneath will keep it melted)
- For the filling beat the cream cheese in a large mixing bowl with a wooden spoon
- Then beat in the cream and cream until smooth
- Beat in the sugar
- Spoon out half of the mix
- Place all but 2 tablespoons of melted chocolate in to each mix (so you have one white choc mix and one dark choc mix plus a few spoonfuls of melted choc left in the bain marie bowls)
- Spoon the white choc mix in to one half of a lined spring bottomed tin (8-9 inch) and then fill the other side with the dark choc mix
- With a fork slash through the white choc in to the dark choc so they marble together do this a few times in both directions
- Smooth of the top with a palette knife or plastic scraper
- Decorate the top of the cheesecake with the left over chocolate by forking over thin lines of melted chocolate or pour on to a piece of greaseproof and set in the fridge