Double Chocolate Cheesecake

Recipe adapted from Titli Double chocolate marbles cheesecake 8" Cake tin Ingredients:    For the base 180 g (6 oz) Digestive biscuits, ginger biscuits, Graham crackers, Hobnobs, Oreos… 75 g (2½ oz) butter    For the cheesecake 300 g (10 oz) cream cheese 200 ml (7 fl oz) cream (whipping cream, heavy cream, fromage blanc, fromage frais or crème fraiche) 100 g (3½ oz) milk chocolate 50 g (2 oz) dark chocolate 2 tbsp caster sugar

Instructions

1. Place the biscuits in a polythene bag and crush them to bits with something heavy.
2. To make the cheesecake base mixture, melt the butter and mix it well with the crushed biscuits.
3. Grease a 20 cm (8”) loose-bottomed cake tin (or a flan dish) with butter. Pour the base mixture into the tin and press it flat and even.
4. Put the cream cheese into a bowl and break it up with a fork or whisk. If you are using whipping cream whip it in a separate bowl until it is stiff, otherwise use the thick cream straight from the tub. Gently whisk together the cheese, cream and sugar until smooth.
5. Melt the milk chocolate in a bowl over a pan of boiling water – don’t let the water touch the bowl. When the chocolate has melted add it into the cheese mixture and mix it through.
6. Pour the mixture over the cake base and spread evenly.
7. Melt the dark chocolate in a bowl over a pan of boiling water – don’t let the water touch the bowl. When the chocolate has melted pour it onto the cheesecake. Use a skewer or cocktail stick or spoon handle to swirl the dark chocolate into the cheesecake (I add in the chocolate ganache).
8. Place the cake in the ‘fridge until it sets – anywhere from 2 to 24 hours.
9. Remove the cake from the tin and decorate with a few chocolate flakes.