Chocolate Brownie Cheesecake

Recipe by Rosie Rob
READY IN: 1hr 20mins
SERVES: 8-10




  • 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.