Double Chocolate Marble Cheesecake
This chocolate marble cheesecake recipe is light, chocolately and quite pretty!
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| Ingredients For the base
For the cheesecake
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Instructions
- Place the biscuits in a polythene bag and crush them to bits with something heavy.
- To make the cheesecake base mixture, melt the butter and mix it well with the crushed biscuits.
- Grease a 20 cm (8”) loose-bottomed cake tin (or a flan dish) with butter. Pour the base mixture into the tin and press it flat and even.
- Put the cream cheese into a bowl and break it up with a fork or whisk. If you are using whipping cream whip it in a separate bowl until it is stiff, otherwise use the thick cream straight from the tub. Gently whisk together the cheese, cream and sugar until smooth.
- Melt the milk chocolate in a bowl over a pan of boiling water – don’t let the water touch the bowl. When the chocolate has melted add it into the cheese mixture and mix it through.
- Pour the mixture over the cake base and spread evenly.
- Melt the dark chocolate in a bowl over a pan of boiling water – don’t let the water touch the bowl. When the chocolate has melted pour it onto the cheesecake. Use a skewer or cocktail stick or spoon handle to swirl the dark chocolate into the cheesecake.
- Place the cake in the ‘fridge until it sets – anywhere from 2 to 24 hours.
- Remove the cake from the tin and decorate with a few chocolate flakes.
Titli's Tips
Any creamy cheese will do. I like to use mascarpone cheese, but you can use Philly or similar too. Don’t use Cheez Wizz – it’s not cheese!
If you are using low-fat cheese or cream it is a good idea to add a tbsp of flour to help the mixture set. Low-fat products are specially engineered to have the right consistency when you buy them, but mixing them with other things upsets the balance.
Store the cheesecake in the 'fridge.
If you are using low-fat cheese or cream it is a good idea to add a tbsp of flour to help the mixture set. Low-fat products are specially engineered to have the right consistency when you buy them, but mixing them with other things upsets the balance.
Store the cheesecake in the 'fridge.
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 261
13%
Calories from Fat 179
Total Fat 19.9g
30%
Saturated Fat 11.2g
55%
Unsaturated Fat 6.8g
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Amount Per Serving
% Daily Value
Total Carbohydrate 18.3g
6%
Dietary Fibre 0.8g
3%
Sugars 10.4g
Protein 3.2g
6%
Cholesterol 53.9mgs
17%
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