We use cookies to track usage and preferences. See Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

delicious. SHOWSTOPPER PUDDINGS

THE COLLECTOR’S EDITION

THE ULTIMATE NO-COOK DESSERT Marbled chocolate cheesecake

Marbled chocolate cheesecake

SERVES 12-14. HANDS-ON TIME 35 MIN, PLUS AT LEAST 4 HOURS CHILLING

MAKE AHEAD

The cheesecake keeps well but it’s best made no more than 24 hours before you plan to serve it. Remove from the fridge 30 minutes before serving to allow it to come to room temperature.

FOR THE BASE

• 300g bourbon biscuits

• 2 tbsp cocoa powder

• 50g shelled unsalted pistachios, roughly chopped

• 130g unsalted butter, melted

FOR THE FILLING

• 3 gelatine leaves (we used Costa Fine Leaf, from Waitrose and Ocado)

• 300g white chocolate, chopped into chunks

• 300ml double cream

• 560g full-fat cream cheese

• 150g mascarpone

FOR THE TOPPING

• 100g dark chocolate, chopped into chunks

YOU’LL ALSO NEED…

• 23cm diameter loose-bottomed cake tin, lightly oiled

1 For the base, whizz the biscuits, cocoa and pistachios to a sandy texture in a food processor. With the motor running, pour in the melted butter in a steady stream until well combined. Press the crumbs over the base and up the sides of the prepared cake tin to form a case. Using a knife, level off the sides of the case to give clean edges, then transfer to the fridge to chill.

2 Meanwhile, for the filling, soak the gelatine in a small bowl of cold water until floppy. Put the white chocolate in a heatproof bowl with 3 tbsp of the cream and set it over, but not touching, a pan of gently steaming (not simmering) water. Leave the chocolate to melt without disturbing it, then stir until smooth. Squeeze the water from the gelatine, stir the gelatine into the chocolate, then set aside to cool a little.

3 Meanwhile, set another 3 tbsp of the cream aside and pour the rest into a large mixing bowl with the cream cheese and mascarpone. Beat together with an electric mixer until very stiff and smooth – it should lose its shine and become dull and matte. Briefly beat in the white chocolate mixture. Set aside 75g of the mixture, spoon the rest into the chilled crumb case, then smooth the top with the back of a spoon. Chill for 30 minutes.

4 Mix the reserved cream with the reserved filling mixture and set aside. Melt the dark chocolate in the same way as the white, but without cream, then remove from the heat. Spread the reserved filling mixture over the cheesecake, then drizzle over the slightly cooled dark chocolate and swirl the two together with a knife. Chill for at least 4 hours or overnight (see Make Ahead). Slice with a hot knife and serve.

PER SERVING (FOR 14) 592kcals, 47.6g fat (29.1g saturated), 7.7g protein, 32.3g carbs (24.7g sugars), 0.5g salt, 1.3g fibre

EVEN BETTER THAN YOUR GRANDMA’S Caramelised pineapple and coconut trifle with rum syllabub

Caramelised pineapple and coconut trifle with rum syllabub

READ MORE
Purchase options below
Find the complete article and many more in this issue of Delicious Magazine - December 2016
If you own the issue, Login to read the full article now.
Single Issue - December 2016
$3.99
Or 399 points
Annual Digital Subscription
Only $ 1.83 per issue
SAVE
54%
Was $30.99
Now $21.99
6 Month Digital Subscription
Only $ 2.66 per issue
SAVE
33%
$15.99
Or 1599 points

View Issues

About Delicious Magazine

Make your Christmas and New Year the best ever with our December issue. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. On the sweet side, there’s cake decoration, Scandi baking recipes and 16 pages of showstopper puddings. The River Cottage’s Gill Meller rustles up a fish pie, Theo Randall slow-cooks Italian beef stew and Raymond Blanc makes the best party canapés. For a stress-free Christmas day cook our classic turkey lunch with timeplan or squash and chestnut vegetarian wellington, then roast our cover ham for Boxing Day. Finally, see out the festive season with our recipes for leftovers. Happy Christmas – guaranteed!
Ways to Pay Pocketmags Payment Types
At Pocketmags you get Secure Billing Great Offers HTML Reader Gifting options Loyalty Points