For the base:
125g chocolate digestives - I used milk chocolate
75g unsalted butter
For the filling:
4 gelatine leaves
500g cream cheese – I used Philadelphia
110g caster sugar
2 eggs, separated
250ml double cream, plus 2 tablespoons extra
150g dark or milk chocolate – I used Green and Blacks milk chocolate which is 34% cocoa content and like a halfway house between dark and milk
100g chocolate chips – use dark, milk or white. I used milk
100g dark or white chocolate – if you make a dark chocolate cheesecake use white for this as it provides the marbling; because I made a milk chocolate cheesecake I went for dark
To decorate: chocolate decorations of your choice
Use a 20cm round pastry ring (make sure it’s quite deep) or remove the base from a 20cm springform deep baking tin and use that. Place it on your serving plate and line the sides with a ring of baking paper.
Start by making the base: place the biscuits and butter into a food processor and blitz until you have fine crumbs. Alternatively, melt the butter and break the biscuits by placing them in a bag and crushing with a rolling pin. Tip the crumbs into a bowl and stir in the butter.
Press the crumb mixture onto your plate ensuring that you press it right up to the edge of the pastry ring.
Now make the cheesecake: place the gelatine leaves in a bowl of cold water until they soften.
Place the milk in a saucepan and heat until nearly at boiling point. Remove the pan from the heat and, when you’ve squeezed all the water out of the gelatine leaves, whisk them into the hot milk until dissolved. Put to one side.
Beat the cream cheese, sugar and egg yolks until smooth.
Beat in the cream.
Beat in the melted 150g chocolate and gelatine mixture.
Stir in the chocolate chips, if using.
In a separate bowl whisk the egg whites until at the soft peak stage.
Fold the egg whites into the cheese/chocolate mixture.
Pour into the prepared pastry ring and level out over the biscuit base. Put back in the fridge.
Melt the 100g of chocolate and stir in the double cream.
Retrieve the cheesecake from the fridge and spoon the melted chocolate in a pile on the middle of the cheesecake. Using a skewer swirl it into the cheesecake so that you get a marble/feathering effect. This is why it’s best to use a contrasting colour chocolate.
Refrigerate overnight and, before serving decorate as desired.
Bask in the glory of the wonderful thing you have made.