CHOCOLATE AND TOFFEE CHEESECAKE
• 100 gm Digestive biscuits
• 50 gm butter, melted
• 150 gm full fat cream cheese
• 200 ml whipped cream
• 150 gm milk chocolate
• 2 tbsp toffee sauce
Crush the biscuits in a poly bag, using a rolling pin, and 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 into 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 the mix around for a marble effect.
Chill for three hours before serving.