Recipes
Date posted: 02/03/2023
Ingredients
| Everyday Favourites digestive biscuits | 260g |
| Everyday Favourites unsalted butter | 50g |
| Golden syrup | 50g |
| White chocolate | 130g |
| Dark chocolate | 130g |
| Cream cheese | 330g |
| Whipping cream | 170ml |
| Everyday Favourites free range medium eggs, beaten | 1 |
| For the chocolate soil | |
| Water | 40ml |
| Caster sugar | 100g |
| Milk chocolate | 70g |
| Yarde Farm salted caramel ice cream |
Method
- 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
- Melt the white chocolate and dark chocolate separately in bowls
- 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
- Pour both mixtures side by side into the tin then swirl together using a skewer for a marbling effect
- Bake at 160°°C for 35-40 mins ensuring the core temperature reaches 75°°C, then allow to cool and set
- 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
- Take off the heat and add the chocolate, then whisk together to ensure all the sugar is coating the chocolate
- Serve the cooled cheesecake with the chocolate soil and a scoop of salted caramel ice cream