| Marbled chocolate cheesecake |
Ingredients:
For base:
225 g (8 oz) digestive
biscuits
2 tbsp Cocodirect fairtrade
drinking chocolate
50 g (2 oz) unsalted butter
2 tbsp golden syrup
For filling:
600 g (1 lb 5 oz) cream
cheese
175 g (6 oz) caster sugar
2 medium eggs, beaten
2 tbsp Cocodirect fairtrade
drinking chocolate, sifted
Preheat oven to 150C, 300F or gas mark 2 just 10 minutes before baking.
Crush biscuits. Melt butter and syrup then stir in biscuit crumbs and drinking chocolate. Mix well and press onto the base and sides of a 20.5 cm (8 in) spring form cake tin. Chill.
Beat cream cheese with sugar until creamy then add eggs a little at a time, beating well. Add drinking chocolate and stir lightly to marble. Pour into tin over biscuit base. Bake for 45 minutes or until firm. Switch off oven, open door and leave cheesecake in oven until cool. Chill. Serve with raspberry coulis and cream, if liked.
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