This delicious recipe is perfect for morning tea at the office or as a decadent dessert with friends.
INGREDIENTS
250g plain chocolate biscuits
150g butter,melted
2 tlbsp brown sugar
20g butter, extra
300ml thickened cream
50g milk chocolate, chopped finely
3 tsp gelatine
60ml water (1/4 cup)
500g cream cheese, softened
110g (1/2 cup) caster sugar
180g Maltesers, chopped
METHOD
Crush biscuits in food processor until mixture resembles find bread crumbs. Add melted butter and process until just combined.
Using a 21cm springform cake tin, press biscuit mixture evenly over base and sides of tin. Cover with cling wrap and refrigerate for 30 minutes or until firm.
Place brown sugar, extra butter and 2 tblsp of the cream into a small saucepan. Stir over low heat until sugar dissolves to make butterscotch sauce.
In another small saucepan, add milk chocolate and 2 tblsp of the cream. Stir over low heat until chocolate melts.
Add water to a small heatproof jug. Sprinkle gelatine over the water. Stand the jug in a small saucepan of simmering water. Stir until the gelatine dissolves. Allow to cool for 5 minutes.
Beat cream cheese and caster sugar in a medium size bowl with an electric mixer until smooth. Beat remaining cream in a small bowl with electric mixer until soft peaks form. Stir slightly warm gelatine mixture into the cream cheese mixture with chopped maltesers. Fold in cream.
Pour half of the cream cheese mixture into prepared biscuit base. Drizzle half of the butterscotch and chocolate sauces over the cheese mixture. Drag a skewer backwards and forwards through the mixture several times to create a marble effect. Repeat the process with the remaining cream cheese mixture and sauces.
Cover cheesecake with cling film and refrigerate for three hours or until set.
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