Marbled chocolate cheesecake

Drum
16 servings Prep: 15 mins By Hope Malau
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Ingredients (10)

100 g tennis biscuits — crushed
80 ml butter — or margerine
30 ml gelatine — powder
750 ml water — warm
750 g cream cheese
250 ml castor sugar
30 ml lemon juice
500 ml cream — fresh, whipped
200 g chocolate — melted
200 g white chocolate — melted
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Method:

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.



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