
Ingredients
- 300g digestive biscuits
- 50g milk chocolate
- 100g Stork (or similar butter)
- 500g (2 packages) soft cheese
- 100g plain chocolate
- 85g caster sugar
- 1/2 tsp vanilla extract
- 2 eggs
Details
servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Crush the biscuits in a sealable bag or whizz in a blender until crumbs form.
Grate the chocolate over the biscuit mix and stir in.
Step 2
Melt the butter in a large microwavable bowl and stir the biscuit mix in.
Press into the base of a round, 8 inch cake tin. Place in the fridge.
Step 3
Preheat the oven to 160 C.
Beat the soft cheese until really soft.
Beat in the sugar and vanilla extract and beat well.
Step 4
Add the eggs a little at a time, beating well after each addition.
Step 5
Melt the chocolate in a separate, large microwavable bowl.
Add half the cheese mixture to the chocolate and stir until well mixed. (The mixture should have a consistant, streak-free colour)
Step 6
Alternately dollop the vanilla and chocolate mixtures onto the biscuit base and use a blunt knife to level the top.
Step 7
Bake for 60 minutes or until the cheesecake is puffy at the edges but soft in the centre.
Allow to cool in the tin and store in the fridge.
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