Marbled Chocolate Cheesecake


Ingredients for the Base:

100g roast hazelnuts
140g toasted flaked almonds
140 g caster sugar
8g salt
40g cocoa powder
120g butter melted

Ingredients for the Cheesecake:

150g dark chocolate
700g philadelphia cheese
225g caster sugar
1 teaspoon of vanilla extract
2 large eggs


Method for Cheesecake:

In a Pyrex bowl placed on top of a saucepan gently simmering with water add the chocolate, allow to melt, take off and allow to cool slightly.

In a large bowl, add the cream cheese and caster sugar and beat until soft. Crack the eggs and beat into the mix. I use a whisk for this.

Method for the Base:

Roast nuts add to a food processor. Pulse a couple of times, you want some of it to be a little powdery and some just crushed still with lots of texture. Mix with the cocoa, sugar, salt and melted butter.

Line an 8” cheesecake tin with parchment paper. Push the mix down about 1.5 cm in thickness. Bake for 10-15 mins at 140c. It should look like the surface of a freshly baked cookie.

Take out and allow cool.

Split the cheesecake mix between two bowls. Keep 1 plain, whisk the melted chocolate into the other half.

Spread some of the plain mix onto the base followed by some chocolate, swirling one layer into another creating a beautiful marbled effect until all the mixture is finished.

Bake at 135 C for 35 mins, open the oven door to allow most of the heat escape, when it has cooled down slightly close the oven door and allow to cool fully overnight in the oven.