Recipe by Rosie Rob
For chocoholics everywhere. A recipe I came across in Tesco's food magazine. Don't worry if it still seems a little gooey at the end of the cooking time, it will firm up when it cools down.
Top Review by JustEmma
Very nice indeed, but boy, is it indulgent! lol I found that it had developed a good consistency if allowed to cool down in the oven in a pan of water to keep warm. Great cheesecake, would definitely do again on special occasions.
- 7 ounces chocolate
- 4 ounces margarine
- 10 1⁄2 ounces white chocolate
- 3 medium eggs
- 4 ounces caster sugar
- 2 ounces self raising flour
- 7 ounces cream cheese
- 8 Maltesers (Whoppers)
- 8 mini marshmallows
Directions See How It's Made
- Preheat the oven to 150C/300F/GMk2.
- Grease a 8in (20cm) loose bottom tin and line the base with grease-proof paper.
- Melt the margarine with half of the plain chocolate in a bowl over a pan of simmering water.
- Melt 7 oz (200g) of the white chocolate in the same way. Allow to cool slightly.
- Whisk together 2 eggs and the sugar and beat in the plain chocolate mixture until smooth. Fold in the flour and pour into the prepared tin.
- Whisk together the cream cheese and remaining egg, then beat in the melted white chocolate.
- Spoon into the tin on top of the brownie mixture. Using a skewer, carefully swirl the two mixtures to create a marbled effect.
- Bake in the oven for 50–55 minutes until just set. Run a knife around the sides of the cake, allow to cool slightly, then remove from the tin. When completely cold remove the base and the grease-proof paper.
- Melt the remaining white and plain chocolate separately. Spread a little of each over the top of the cheesecake. Decorate with the marshmallows and maltesers. Drizzle the remaining white and plain chocolate over the top and chill until required.