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Marbled Cheesecake

A community recipe by

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!

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 yoghurt
  • 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 ounce natural yoghurt
  • 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.
  • Swirl this filling together with the tip of a knife to maximise the marbled effect. Leave in the fridge to set before serving. I love this with fresh, hulled strawberries.
  • 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 bittersweet chocolate into one. and the white chocolate into another. Place alternate spoonfuls from each bowl onto the crunchy mixture.
  • Swirl this filling together with the tip of a knife to maximise the marbled effect. Leave in the fridge to set before serving. I love this with fresh, hulled strawberries.
  • Tell us what you think