When baked, the centre of this cheesecake should still feel slightly soft in the middle. Avoid overbaking or the texture will be dry.
Serves : 8 - 10
Preparation time : 20 minutes, plus chilling
Cooking time : 40 - 45 minutes
125 g/4 oz gingersnap biscuits
2 tablespoons cocoa powder
40 g/1 1/2 oz unsalted butter
400g/13 oz cream cheese
150 g/5 oz caster sugar
2 teaspoons vanilla essence
150 ml/ 1/4 pint double cream
200 g/7 oz Cadbury's Bournville chocolate, broken into pieces
pouring cream, to serve
1. Put the biscuits in a polythene bag and crush them with a rolling pin. Mix the crushed biscuits With the cocoa powder.Melt the butter in a small saucepan and stir in the biscuit mixture until combined.Press the mixture into the base of a 20 cm/8 inch springform cake tin.
2. Beat the cream cheese to soften, then beat in the sugar, eggs, vanilla essence and cream. Melt the chocolate. Spoon about one-third of the cream cheese mixture into a separate bowl and beat in the chocolate.
3. Pour the cream cheese mixture into the tin, then place spoonfuls of the cream cheese and chocolate mixture over it Using a knife, swirl the mixtures together lightly to create a marbled effect.
4. Bake in a preheated oven, 160C (350F), Gas Mark 3, for 35 - 40 minutes or until the centre of the cheesecake feels only just set. Turn off the oven and leave the cheesecake to cool in it, then transfer to the refrigerator. Serve chilled with pouring cream.