Chocolate & Toffee Cheesecake
This chilled, no-bake cheesecake has a beautifully soft texture. You can use toffee sauce or dulche de leche to create the marbled effect.
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Ingredients
100 g digestive biscuits
50 g melted butter
150 g full fat cream cheese
200 ml whipped cream
150 g milk chocolate
2 tbsp toffee sauce
50 g melted butter
150 g full fat cream cheese
200 ml whipped cream
150 g milk chocolate
2 tbsp toffee sauce
Method
- Crush the biscuits in a poly bag using a rolling pin mix with the melted butter.
- Line a 7” round loose bottom tin with non stick paper. Press the biscuits onto the base and smooth with a spoon and leave to chill.
- Measure the cream cheese and cream with a bowl then whisk until thick.
- Melt the chocolate in a bowl on a pan of simmering water. Set aside to cool.
- Divide the cream mixture in half. Add the chocolate to one half and the toffee sauce to the other. Then mix well. Spoon into the tin and gently swirl to make a marble effect.
- Chill for 3 hours before serving.
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