Chocolate Marble Cheesecakes Recipe
Ingredients
200 g/7 oz/1 small packet of chocolate digestive biscuits, crushed
75 g/3 oz/1/3 cup unsalted butter, melted
45 ml/3 tbsp icing sugar, sifted
5 ml/1 tsp vanilla essence
450 g/1 lb/2 cups Mascarpone cheese
100 g/4 oz plain chocolate, broken into pieces
TO DECORATE:
1 small block of plain chocolate
TO SERVE:
Pouring cream
Directions
Line six ramekin dishes (custard cups) with greased foil, so that it stands about 4 cm/1 1/2 in above the rims of the dishes.
Mix the crushed biscuits with two thirds of the butter and press into the bases of the dishes.
Beat the sugar and vanilla into the cheese.
Melt the chocolate in a bowl over a pan of hot water (or in the microwave).
Beat in the remaining melted butter.
Fold into the cheese to give a marbled effect.
Spoon over the biscuit bases and level the surfaces.
Chill until firm.
Holding the block of chocolate on its side in one hand, use a potato peeler to scrape curls of chocolate off the side of the block.
Arrange the chocolate curls on top of the cheesecakes to decorate.
Chill until ready to transport, still in the ramekins.
To serve, lift out of the dishes, using the foil.
Peel off the foil and place on individual plates.
Mix the crushed biscuits with two thirds of the butter and press into the bases of the dishes.
Beat the sugar and vanilla into the cheese.
Melt the chocolate in a bowl over a pan of hot water (or in the microwave).
Beat in the remaining melted butter.
Fold into the cheese to give a marbled effect.
Spoon over the biscuit bases and level the surfaces.
Chill until firm.
Holding the block of chocolate on its side in one hand, use a potato peeler to scrape curls of chocolate off the side of the block.
Arrange the chocolate curls on top of the cheesecakes to decorate.
Chill until ready to transport, still in the ramekins.
To serve, lift out of the dishes, using the foil.
Peel off the foil and place on individual plates.
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