ScarlettMarble Cheesecake
January 8th 2009 06:00
Marble Cheesecake
INGREDIENTS
Make a 20 cm round cheesecake
For the cake base
150 gm digestive chocolate biscuits, crushed
For the filling
1 tablespoon gelatine
30 ml / 2 tablespoons water
250 ml cream
1 egg
80 gm granulated sugar
250 gm cream cheese
1 tablespoon rum
60 gm dark chocolate, melted
Vanilla essence, as needed
To decorate
4 tablespoons chopped hazelnuts (optional)
1. Lightly grease a 20cm / 8in round loose-bottomed cake tin.
2. Melt the butter in a small pan and stir in the crushed biscuits.
3. Press the mixture firmly into the base of the tin using a potato masher. Cover and chill.
4. To make the filling, sprinkle the powdered gelatine over 30ml/2 tablespoons cold water and leave to soften for a few minutes.
5. Place the bowl over a pan of simmering water and stir until the gelatine dissolves and the liquid is clear.
6. Whip the cream in a bowl until soft peaks form. Chill.
7. Meanwhile, whisk the egg and sugar together until light and creamy.
8. Whip the cream cheese in a large bowl until smooth, then gently stir in the egg mixture and whisky until well combined.
9. Stir the gelatine mixture into the cheese mixture, then fold in the whipped cream.
10. Divide in half, add in vanilla essence and the mixture of rum and melted dark chocolate.
11. Pour the vanilla cheese filling into the prepared tin, then the dark chocolate cheese filling, swirling the top layer gently.
12. Chill until you are ready to serve.
13. To serve, scatter over the nuts.
**From “Desserts”**
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