Marbled Cheesecake

A community recipe by Banana Pancakes

Not tested or verified by Nigella.com

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Introduction

I'm sure we all have a favourite cheesecake recipe, and this happens to be mine!

Ingredients

Serves: 4-6

Metric Cups

For the Base

225 grams porridge oats (toasted)
50 grams hazelnuts (chopped, toasted)
50 grams butter
50 grams dark chocolate

For the Filling

350 grams cheese (full fat)
100 grams caster sugar
200 millilitres natural yogurt
gelatine (1 sachet)
3 tablespoons water
175 grams dark chocolate (melted)
175 grams white chocolate (melted)

For the Base

8 ounces quick-cooking oats (toasted)
2 ounces hazelnuts (chopped, toasted)
2 ounces butter
2 ounces bittersweet chocolate

For the Filling

12 ounces cheese (full fat)
4 ounces superfine sugar
7 fluid ounces natural yogurt
gelatine (1 sachet)
3 tablespoons water
6 ounces bittersweet chocolate (melted)
6 ounces white chocolate (melted)

Method

Marbled Cheesecake is a community recipe submitted by Banana Pancakes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place the toasted oats in a carrier bag and whack about with a rolling pin! Add this crunchy mixture to a bowl with the hazelnuts and mix.

Melt the butter and chocolate and stir into the oaty-nutty mixture with your hands, making sure the oats are evenly coated.

Press the mixture into the bottom and slightly up the sides of a 20cm springform pan.

Beat together the cheese, sugar and yoghurt. Whip the cream until holding its shape and fold into the mixture.

Sprinkle the gelatine over the water and leave to go springy. Place this mixture over a pan of hot water and stir to dissolve. Stir this into the yoghurty mixture.

Divide this mixture into 2 bowls. Pour the melted dark chocolate into one. and the white chocolate into another. Place alternate spoonfuls from each bowl onto the crunchy mixture.