Double chocolate baked cheesecake with salted caramel ice cream and chocolate soil

Method Print recipe

1. Blend the biscuits into a crumb, melt the butter and syrup and mix with the biscuits, then line the mixture in the bottom of a baking tin, pressing it down firmly
2. Melt the white chocolate and dark chocolate separately in bowls
3. Blend the cheese, cornflour, cream and beaten egg together, then split this cheesecake mixture in two, folding half into the white chocolate and half into the dark chocolate
4. Pour both mixtures side by side into the tin then swirl together using a skewer for a marbling effect
5. Bake at 160°°C for 35-40 mins ensuring the core temperature reaches 75°°C, then allow to cool and set
6. For the chocolate soil, heat the water and sugar in a pan until the sugar dissolves and reaches 130°°C, or until it starts to turn brown
7. Take off the heat and add the chocolate, then whisk together to ensure all the sugar is coating the chocolate
8. Serve the cooled cheesecake with the chocolate soil and a scoop of salted caramel ice cream