Marbled Cheesecake Recipe
Category: Desserts
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Digestive biscuits | 180g |
| Butter | 100g |
| Cream cheese (spreadable) | 500g |
| Sugar | 120g |
| Fresh liquid cream | 100ml |
| Gelatin sheets | 8g |
| Vanilla extract | 1 teaspoon |
| Dark chocolate | 150g |
| Cream cheese (spreadable) | 150g |
| Powdered sugar | 50g |
| Egg yolk | 1 |
| Gelatin sheets | 5g |
| Fresh liquid cream | 2 tablespoons |
Instructions
Prepare the Base:
- Begin by preparing the base of the cheesecake. Place the digestive biscuits into a food processor and blend until finely crumbled.
- In a small saucepan, melt the butter over low heat. Once melted, pour the butter into the bowl with the crushed biscuits. Mix thoroughly until the crumbs are evenly coated with the butter.
- Once mixed, press the biscuit and butter mixture into the bottom of a springform pan, ensuring it is evenly spread across the base. Allow the base to cool in the fridge for about 30 minutes, or for a quicker option, place it in the freezer for 10 minutes.
Prepare the White Filling:
- For the white filling, start by soaking 8g of gelatin sheets in cold water, allowing them to soften for a few minutes.
- In a large bowl, beat the cream cheese with the sugar and vanilla extract until smooth and creamy.
- Heat two tablespoons of fresh cream in the microwave (or on the stove) until warm, and then add the softened gelatin sheets, stirring until completely dissolved.
- Allow the gelatin mixture to cool slightly before incorporating it into the cream cheese mixture. Stir well to combine and set the white filling aside.
Prepare the Chocolate Filling:
- For the chocolate filling, break the dark chocolate into small pieces and place it in a heatproof bowl. Melt the chocolate either over a double boiler or in the microwave, stirring occasionally until smooth and fully melted.
- Once the chocolate has cooled slightly, add the egg yolk and mix well with an electric mixer or stand mixer until the mixture becomes smooth.
- In a separate bowl, dissolve the remaining gelatin sheets in two tablespoons of warm cream, then fold this gelatin mixture into the chocolate mixture.
Assemble the Cheesecake:
- To assemble, pour the white cream cheese mixture into the base of the prepared pan, spreading it evenly.
- Next, add spoonfuls of the chocolate mixture over the white filling, then use a knife or skewer to swirl the chocolate into the white mixture, creating a marbled effect.
- Once the layers are marbled to your liking, transfer the cheesecake to the refrigerator. Let it set for at least 4-6 hours, or ideally overnight, to allow the flavors to meld and the cheesecake to firm up.
Serving:
- Once the cheesecake has fully set, carefully remove it from the springform pan and place it on a serving platter.
- Slice and serve chilled for a delightful treat that combines the creamy richness of cheesecake with the decadent flavor of dark chocolate.
Enjoy your delicious marbled cheesecake with friends and family for a perfect dessert experience!
