This is the second post by contributor Zahra Al Tamimi – she first shared with us something a little healthy Leek and Potato Soup but now its onto something a sweeter: Chocolate marble cheesecake with chocolate, marshmallow & cookie crumb topping
Warning- this is NOT for the diet conscious BUT it will make you very happy!
For the base:
-300g digestive biscuits
-approx 40g unsalted butter (melted)
For the cheesecake batter:
-400g cream cheese (you can half this amount if you want a thinner cheesecake)
-250g mascarpone cheese
-200ml double cream
-50g milk chocolate
-1/3 cup icing sugar (or to taste)
-1 generous tsp vanilla (I like to use vanilla bean paste-no alcohol plus the vanilla bean speckles look great!)
For the topping
-60g milk chocolate
-3 tbsp double cream
-2 digestive biscuits crushed
- Preheat the oven to 180 degrees C
- Line a 9″ springform tin at the base
- Crush the digestive biscuits in a blender, add the melted butter slowly until the crumbs look slightly darker but not too wet
- Pour the crumbs into the tin and flatten at the base and the sides of the tin (I usually use a flat ended cup for this to ensure the base is even)
- Place the tin in the oven for 15-20 mins to allow the biscuit base to harden
- Take it out, leave it to cool for a few mins before placing in the fridge.
- In a large bowl, add the cream cheese, mascarpone cheese and cream and using a hand mixer blend until soft
- Add the vanilla and sugar. At this point, you can taste the mixture and change the sweetness according to your taste. I usually like mine on the low side as the base will be sweet as will the topping.
- Add each egg separately and mix on a slow speed so as not to incorporate too much air. Remember to scrape the sides of the bowl after each egg.
- Reserve about a cup of the batter on the side, melt the 50g of chocolate and mix into the cup to make the chocolate batter.
- Take the tin out from the fridge and wrap the base and sides in a double base of foil, making sure that the seal is tight
- Put the tin into a larger tin (one that has at least a depth of 5cm)
- Pour the cheesecake batter into the tin carefully. Pour the chocolate batter in a spiral motion and using a knife just swirl the batter to create a marble affect.
- Place the tin in the oven carefully. Add boiling water to the outer tin to create a water bath (now you see why the foil was used)
- Cook the cheesecake for about 1h-1hr 15m or until the cheesecake is just set but with a slight wobble in the middle. Make sure you check the water level and top up if it completely evaporates!
- Take the tin out of the oven and leave to cool on the counter for about 10mins
- Cover the top with foil and leave to cool in the fridge for at least 2 hours before placing the topping.
- To make the chocolate topping melt the chocolate and add the cream, mix to make a ganache. Place the marshmallow pieces on the top of the cheesecake and pour the chocolate ganache over. Sprinkle the digestive crumbs over.
- Cool in the fridge overnight for best results!
- To serve run a knife along the edge of the tin and ease the cheesecake out gently. Cut using a sharp knife (you can dip it in hot water each time to make nice clean cuts!)