Recipes>Cheesecake Recipes
Chocolate and Toffee Marble Cheesecake
by Annabel Karmel from Annabel’s Family Cookbook
Easy
Makes 6 portions
This chocolate and toffee cheesecake is a must for any dessert lovers repertoire. This no bake cheesecake recipe marbles milk chocolate with tasty toffee.
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Annabel’s Family Cookbook
Annabel Karmel
Annabel’s Family Cookbook
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Introduction
This chilled, no-bake cheesecake has a beautifully soft texture. You can use toffee sauce or dulche de leche to create the marbled effect.
PREP: 30 MINUTES, PLUS CHILLING TIME
Tags
Ingredients
| 100g (4oz) | digestive biscuits |
|---|---|
| 50g (2oz) | unsalted butter, melted |
| 150g (5oz) | full-fat cream cheese |
| 200ml (7fl oz) | whipped cream |
| 150g (5oz) | milk chocolate |
| 2 tbsp | toffee sauce (or dulce de leche) |
Essential kit
You will need a 18 cm (7 in) round loose-bottom cake tin.
Method
Line an 18 cm (7 in) round loose-bottom cake tin with non-stick baking paper.
Crush the biscuits in a polythene bag with a rolling pin, then pour into a bowl and mix with the melted butter. Press the biscuits onto the base of the prepared tin and smooth with a spoon or potato masher. Leave to chill in the fridge.
Measure the cream cheese and cream into a bowl and whisk until thick.
Melt the chocolate in a heatproof bowl over a pan of simmering water until runny. Don’t allow the base of the bowl to come into contact with the water. Leave to cool.
Divide the cream mixture in half. Add the chocolate to one half and the toffee sauce to the other, and mix well. Spoon the mixtures into the tin and gently swirl to make a marbled effect. Chill for 3 hours before serving.
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Ingredients
Method
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