Chocolate & toasted marshmallow cheesecake

Serves 8-10 Prep 20 mins plus cooling and 4 hrs chilling Cook 50 mins

oil, for the tin

250g Oreo or bourbon biscuits 50g butter, melted

200ml double cream

100g dark chocolate, finely

chopped

750g soft cheese

250g golden caster sugar 3 eggs

1 tbsp cocoa powder

100g white marshmallows

1 Heat the oven to 200C/180C fan/ gas 6. Oil a 23cm springform cake tin and wrap the outside tightly with foil. Blitz the biscuits and butter in a food processor to make a fine rubble.

Tip into the tin and press evenly over the base to make a compact layer.

2 Warm the cream in a saucepan. When it’s steaming, add the chocolate and leave for 5 mins. Meanwhile, beat the soft cheese in a large bowl until smooth, whisk in the sugar, eggs and cocoa powder. Whisk the chocolate mixture, then fold this through the soft cheese.

Tip onto the biscuit base, spread to the edges and bake for 10 mins.

3 Without opening the oven door, turn the temperature down to 110C/90C fan/gas ¼ and cook for 40 mins more. Turn the oven off, but leave the cheesecake inside until the oven is cool (or overnight). Chill for at least 4 hrs.

4 Just before serving, arrange the marshmallows over the top of the cheesecake and put under a hot grill for 1-2 mins until slightly browned. Release the cheesecake from the tin and serve (it’s easiest to cut while the marshmallows are still warm). Will keep in the fridge for three days. PER SERVING (10) 656 kcals, fat 44g,

saturates 27g, carbs 54g, sugars 45g, fibre 2g, protein 9g, salt 1g