Baked Marbled Cheesecake
Cooking this luxurious cheesecake in a bain-marie keeps it from cracking and helps the texture stay wonderfully smooth.
Hands-on time 30min, plus cooling. Cooking time about 55min. Serves 10 FOR THE BASE 50g (2oz) butter, melted, plus extra to grease 150g (5oz) digestive biscuits, crushed 40g (11/2oz) caster sugar FOR THE FILLING 100g (31/2oz) dark chocolate, chopped 600g (1lb 5oz) full-fat cream cheese 225g (8oz) caster sugar 3 medium eggs 1tsp vanilla extract Finely grated zest 1/2-1 orange, to taste 2tbsp orange liqueur, we used Cointreau, optional TO DECORATE, OPTIONAL Chocolate truffles Edible gold glitter
1 Preheat oven to 170°C (150°C fan) mark 3. Lightly grease a 20.5cm (8in) round springform tin and line base and sides with baking parchment. For the base, mix crushed biscuits and butter until combined. Empty into lined tin and press to level with the back of a spoon. Bake for 10min, then remove from the oven and lower the temperature to 160°C (140°C fan) mark 3.
2 Meanwhile, melt the chocolate in a large heatproof bowl set over a pan of gently simmering water (making sure the base of the bowl does not touch the water). Set aside to cool for 10min.
3 In a separate large bowl, whisk the cream cheese and sugar until smooth and combined. Gradually whisk in the eggs, followed by the vanilla, orange zest and liqueur, if using.
4 Measure 350g (12oz) of the filling into the bowl of melted and cooled chocolate and fold together with a metal spoon. Dollop alternating spoonfuls of the plain and chocolate fillings into the prepared tin. Using a knife or skewer, carefully swirl the fillings together (being careful not to disturb the biscuit base). Tap the tin down a few times on the work surface to help burst any air bubbles. Wrap the outside of the tin with a double layer of foil to make it completely watertight.
5 Sit the wrapped tin in a large roasting tin. Carefully fill the roasting tin with just-boiled water from the kettle so it comes halfway up the sides of the wrapped tin. Bake in the oven for 45min, then take the roasting tin out of the oven and leave the wrapped cheesecake to cool in the water.
6 To serve, transfer the cheesecake to a cake stand or plate. Decorate with chocolate truffles and edible glitter, if you like. PER SERVING (without truffles) 447cals, 7g protein, 26g fat (15g saturates), 44g carbs (37g total sugars), 1g fibre GET AHEAD Make the cheesecake to the end of step 5 up to 2 days ahead. Once cool, remove from water, cover and chill. To serve, allow to come up to room temperature and complete recipe.