This Baked Marbled Chocolate Cheesecake is decadent, rich and oh so chocolatey. It is quite simple to make but a real showstopper!
Preheat the oven to 160°C (fan assisted, 180°C non fan) and line or lightly grease a 9"/ 22cm spring form tin
Add the bourbon biscuits to a food processor and blitz to a fine crumb
Melt the butter in the microwave and add to the food processor with the bourbon biscuits. Pulse until the butter is mixed through the crumbs
Tip the buttered biscuits into the prepared tin and press to create an even base
Break the chocolate into chunks and melt gently in the microwave in a large bowl. Set to one side
Add the cream cheese to a clean food processor. Blitz until smooth
Add the sugar and blitz again until the sugar is mixed through
Add the vanilla extract and the eggs one at a time, blitzing in between.
Spoon one third of the cheesecake mixture into the slightly cooled melted chocolate and mix to combine
Spoon dollops of the vanilla cheesecake mix on top of the biscuit base
Spoon the chocolate cheesecake mix into the gaps. Swirl the two cheesecake mixes together with a skewer
Wiggle the tin lightly to flatten the top. Bake the cheesecake in oven for 45-50 minutes until the edges look slightly puffed up and the middle has a slight wobble
Turn the oven off and leave the cheesecake to cool completely in the oven
Once the cheesecake is cooled, decorate if you are choosing to. Melt the white and milk chocolate separately in the microwave
Remove the cheesecake from the tin and drizzle the melted chocolate over the top. Blitz up to bourbon biscuits to a fine crumb and sprinkle around the outside of the cheesecake
Keep in an airtight container in the fridge for 3-4 days.
Nutritional information is given as a guide only and my vary.
Baked Marbled Chocolate Cheesecake https://www.curlyscooking.co.uk/baked-marbled-chocolate-cheesecake/
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