This chilled, no-bake cheesecake has a beautifully soft texture. You can use toffee sauce or dulce de leche to create the marbled effect.
Makes: 6 portions
Preparation: 30 minutes plus chilling time
100 g digestive biscuits
50 g unsalted butter, melted
150 g full-fat cream cheese
200 ml whipped cream
150 g milk chocolate
2 tbsp toffee sauce or dulce de leche
Line an 18 cm round loose-bottom cake tin with non-stick baking paper.
Crush the biscuits in a polythene bag with a rolling pin, then pour into a bowl and mix with the melted butter.
Press the biscuits onto the base of the prepared tin and smooth with a spoon or potato masher. Leave to chill in the fridge.
Measure the cream cheese and cream into a bowl and whisk until thick.
Melt the chocolate in a heatproof bowl over a pan of simmering water until runny. Don’t allow the base of the bowl to come into contact with the water. Leave to cool.
Divide the cream mixture in half. Add the chocolate to one half and the toffee sauce to the other, and mix well. Spoon the mixtures into the tin and gently swirl to make a marbled effect.
Chill for 3 hours before serving.