- 250 ml - caster sugar
- 750ml - warm water
- 80 ml - butter or margarine
- 30 ml - gelatine powder
- 500 ml - cream, whipped
- 200 g - white chocolate, melted
- 30ml - lemon juice
- 100 g - Tennis biscuits, crushed
- 200 g - milk chocolate, melted
- 750 g - cream cheese
This beautiful Marbled chocolate cheesecake is a treat for the whole family.
1 Base Crush the biscuits until they resemble fine breadcrumbs. Mix with the butter or margarine and press into a round loose-bottom tart tin or large square or rectangular Pyrex dish.
2 Filling Dissolve the gelatine in the warm water in a small bowl or cup. Whisk the cream cheese in a bowl with the caster sugar and lemon juice. Fold in the whipped cream with a spatula or wooden spoon. Then fold in the dissolved gelatine.
3 Divide the mixture into two and add dark chocolate to one half and white chocolate to the other. Spoon the two mixtures in layers, one after the other, into the tart tin or Pyrex dish.
4 Use a sharp knife to lightly stir the filling mixture to create a marbled pattern.
5 Keep in the fridge for 3 hours or preferably overnight until firm. Serve with ice cream, if preferred.