Chilled Marbled Chocolate Cheesecake
We use a dark chocolate with 39 per cent cocoa solids because we find it melts perfectly and is not too bitter. If you are using a posh chocolate (70 per cent cocoa solids), be very careful not to overheat it when melting otherwise it will be lumpy. White chocolate can be tricky to melt, so heat it up very, very gently; otherwise it will split and not allow the cheesecake to set.
- For the base:
- 100 g dark chocolate digestive biscuits, crushed
- 50 g butter, melted
- For the filling:
- 200 g Belgian white chocolate, chopped
- 300 ml double cream
- 300 g full-fat cream cheese
- ½ tsp vanilla extract
- 100 g dark chocolate (39 per cent cocoa solids)
Line the base of a 20cm (8in) round, deep springform tin with a circle of baking parchment.
To make the base, mix the crushed biscuits with the melted butter and press into the base of the tin. Level using the back of a spoon.
To make the filling, put the chopped white chocolate in to a bowl and sit over a pan of just hot water. Leave to melt (but don't allow it to get too hot), stirring occasionally, then set aside to cool a little.
Reserve 3 tablespoons of the double cream. Pour the remainder into a large bowl, then add the cream cheese and vanilla. Whisk, using an electric hand whisk, until smooth. Add the melted white chocolate and whisk again until smooth and thick.
Spoon about 6 tablespoons of the white chocolate filling into a mixing bowl. Spoon the remaining mixture into the tin and smooth over the top. Chill for 30 minutes.
Add the reserved double cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin.
Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife to swirl the toppings together.
Chill for a minimum of 2 hours, then turn out and cut into wedges to serve.
To prepare ahead: can be made up to 2 days ahead and kept in the fridge.
To freeze: once set and chilled this freezes well.