Chocolate Cheesecake

Ingredients

• Cream cheese: 500g (2 packets)

• Condensed milk: 275ml (1 can)

• Butter, unsalted: 80g

• Butternut snap biscuits: 250g (1 packet)

• Thickened cream: 300ml

• Gelatine powder: 3 teaspoons

• Boiling water: 2 tablespoons

• White chocolate: 200g (1 block)

• Dark chocolate: 100g (~1/2 block)

Method

1. Line a 20cm springform cake tin with baking paper.

2. Crush the Butternut snap biscuits into a crumb and add melted butter. Press mixture into cake tin. Refrigerate for 30 minutes.

3. Beat the cream cheese and condensed milk together

4. Separately, whip the cream until it forms firm peaks

5. Melt gelatine in boiling water, and leave to cool for a minute. Add it to the cream cheese mixture and beat quickly. Tip: You need to add the hot water to the gelatine quickly and mix into the cream cheese mixture to avoid lumps.

6. Fold in the whipped cream. Do not overmix as this will reduce the lightness and volume.

7. Melt white chocolate and fold it into the mixture.

8. Layer mixture with dribbles of dark melted chocolate and cream cheese. Swirl the chocolate to give marble effect through the cheesecake.

9. Cover with foil and refrigerate overnight. Serve with strawberries.