This week we've treated ourselves to Homemade Chocolate Marble Cheesecake!  “This all-American favourite is dense, rich, and spectacular, making it an ideal dessert for entertaining.” Chilling time 4½-5 hours Special equipment 20cm (8in) round springform cake tin Ingredients 75g (2½oz) unsalted butter, melted, plus extra for greasing 150g (5½oz) digestive biscuits, crushed 150g (5½oz) good quality chocolate, broken into pieces 500g (1lb 2oz) cream cheese, softened 150g (5½oz) caster sugar 1tsp vanilla extract 2 eggs Method 1. Grease the tin with better and chill. Add the butter to the biscuit crumbs. Stir well and press the mixture onto the bottom and sides of the tin. Chill for 30-60 minutes until firm. 2. Preheat the oven to 180ºC (350ºF/Gas 4). Place the chocolate in a heatproof bowl and melt over a saucepan of simmering water. Allow to cool Whisk the cream cheese until smooth. Add the sugar and vanilla, and beat well. Add the eggs, one at a time, beating well after each addition. Pour half the filling into the biscuit base. 3. Mix the chocolate into the remaining filling. Spoon a ring of the chocolate filling over the plain filing. Using a metal skewer, swirl the fillings to make a marbled pattern. Bake for 50-60 minutes; the centre should remain soft. Turn of the oven and leave the cheesecake inside until cook. Refrigerate for at least 4 hours. Run a knife round the side of the cheesecake to loosen it, remove the tin and transfer to a serving plate. Prepare ahead The cheesecake can be made 3 days ahead and kept refrigerated; the flavour will mellow.

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