Chocolate Swirl Cheesecake
An easy and delicious cake, the perfect treat to enjoy after a meal.
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INGREDIENTS
- 200 g packet biscuits, crumbled (e.g. tennis biscuits)
- 6 tablespoons butter
- 2 x 250 g tubs cream cheese, at room temperature
- 1/4 cup fresh cream
- 3 tablespoons fresh milk
- 1/3 cup castor sugar
- 100g milk or dark chocolate
- 1 and 1/2 teaspoons gelatin powder
METHOD
Grease a 24cm Le Creuset Springform Cake Tin.
Crush the biscuits until finely crumbed and add melted butter. Mix until well combined. Press over base of prepared pan. Refrigerate until needed.
Whip both tubs of the cream cheese then add sugar and beat till combined.
In a separate bowl, whip the cream till thick then add to the cream cheese mixture.
Warm the milk and add in the gelatin – always add the gelatin to liquid – mix in the gelatin until it is all dissolved.
Fold the milk into the cream cheese filling and combined until just mixed.
Remove the tin from the fridge and pour the cream cheese filling over the biscuits base. Smooth out with a spatula.
Break the chocolate into a bowl set over a saucepan of simmering water and stir frequently with a rubber spatula till melted. Make sure that the bottom of the bowl does not touch the water.
Working quickly, drizzle the chocolate over top of cheesecake. Use a skewer or toothpick to swirl the chocolate to create a marbled effect. Refrigerate overnight or until cheesecake has set.
Once set, garnish with berries and mint and serve.
Recipe and image courtesy of The Lazy Makoti.
