[Do excuse the title; as you have probably surmised, titles are not my strength.]
I have been meaning to post this recipe for some time now, but had quite a lot going on so here we are three weeks later! This recipe is based on the lemon cheesecake recipe, with some minor changes. It’s very easy to make, tastes delicious and looks great for a special dinner or occasion.
Marbled Chocolate Cheesecake
About 10 servings
For the biscuit base:
12 digestive biscuits
60g butter, melted
For the cheese topping:
8 cheese triangles
125ml cream (“Fresh cream” in small boxes)
2 tbsp corn flour
112g caster sugar
A few drops of vanilla essence
12g cocoa powder
Preheat the oven to 180 C and grease a 8” loose-bottomed tin. To make the base, crush the biscuits in a chopper or in a bag with a rolling pin until they are almost a fine powder. Add the melted butter and combine to create a paste-like consistency. Press the mixture into the bottom of the tin so that it covers it evenly. Refrigerate the base until the cheese mixture is ready.
For the topping, put the cheese triangles into a bowl and beat with a hand mixer for a few minutes until it forms a smooth cream. Fill the kettle with tap water and boil. Add the labneh, cream and eggs and beat again for a few minutes. Beat in the sugar and corn flour. Spoon half of the mixture into a separate bowl and add the cocoa powder. Mix until well combined. Add the vanilla essence to the other mixture. Spoon one of the two mixtures into the tin at intervals, then spoon the other mixture in the gaps. Make sure the base is completely covered. Swirl the mixtures together slightly with a toothpick to create an attractive effect on the top of the cake. Cover the bottom and sides of the tin with foil so that there are no leaks. Put the tin into a deep roasting tray and pour the boiled water into the tray so that it covers the bottom. Place the roasting tray with the cheesecake tin inside in the oven. Cook for 55 minutes. The cake should be firm around the edges and have a slight ‘wobble’ in the centre. Remove the tin from the tray and leave the cake until completely cooled. Put the cheesecake in the fridge for at least 5 hours, preferably overnight. Serve and enjoy.
I am not a great fan of chocolate cheesecakes, but even I couldn’t resist this recipe. The chocolate and vanilla flavours balance each other out beautifully.