Marbled Cheesecake
A cheesecake with ring-shaped stripes formed by layering the batter.
Ingredients
digestive biscuits (crushed)
225g
cocoa powder (sifted)
3 tbsp
brown sugar
2 tbsp
butter, solid (melted and set aside)
90g
cream cheese
750g
caster sugar
200g
eggs (extra large)
3
dark chocolate (melted with 50ml water, see page 34)
150g
vanilla extract
2 tsp
Instructions
1
Making the cookie base
Place the crushed digestive biscuit crumbs in a bowl and mix in the cocoa powder and sugar. Pour in the melted butter and stir evenly with a fork. Spread this mixture evenly across the bottom of a springform pan and press down firmly to form a base. (Optionally, reserve 3–4 tbsp of the biscuit crumbs to sprinkle around the edge once the cheesecake is baked.)
2
Step 2
Bake in a preheated oven for 10 minutes. Transfer the cake in its pan to a wire rack to cool. Lower the oven temperature to a low setting.
3
Step 3
Carefully remove the outer ring of the springform pan, then brush a thin layer of butter along the inside edge of the ring. Once the biscuit base has cooled, reassemble the pan.
