Ingredients
Product Substitutes
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Method
1
Combine the biscuit crumbs and melted butter and press into the base of a 20cm loose bottomed cake tin and chill whilst preparing the filling.
2
Beat together the Philadelphia, custard and sugar. Put 3 tablespoon hot water into a small basin and sprinkle on the gelatine. Stand the basin over a saucepan of hot water and heat gently until dissolved. When fully dissolved stir into the Philadelphia mixture. Then fold in the whipped cream.
3
Working quickly divide the mixture equally into two bowls. Into one bowl immediately stir the chocolate and spoon over the biscuit base. Place spoonfuls of the remaining mixture over the surface of the chocolate cheesecake and swirl together with the tip of a knife to give a marbled effect. Refrigerate for about 4 hours or until set.
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