Chocolate ~ Vanilla cheesecake

Chocolate-Vanilla cheesecake- A chocolate lovers heaven. A biscuit based no cook cake , layered with creamy chocolate and vanilla flavoured cream cheese toppings.Delicately dusted with fine cocoa powder,simply melts in the mouth with every mouthful. Served chilled with vanilla icecream and cream.

Ingredients:

For the base:

250g digestive biscuits
100g butter melted
1 teaspoon vanilla essence
250g cream cheese (mascarpone)
100g icing sugar
100 ml pot double cream
30g cocoa powder

For the decoration·
1 teaspoon cocoa powder

Method:

Make the base:

1. Butter and line 4 individual loose-bottomed tin with baking parchment.
2. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin.
3. Transfer the crumbs to a bowl, then pour over the melted butter.
4. Mix thoroughly until the crumbs are completely coated. Transfer them into the prepared tin and press firmly down into the base to create an even layer.
5. Chill in the fridge for 1 hour to set firmly.

Make the filling:

6. In a bowl add the cream cheese, the cream, the vanilla essence and the icing sugar .

7. Whisk thoroughly till its thick, smooth and creamy . Remove 1/3 of the mixture in a separate bowl. This is the vanilla part of the filling. Keep aside in fridge until ready to use.
8. Sieve the cocoa powder, to remove lumps and add to the 2/3 cream cheese mixture .Mix till cocoa is blended in, this is the chocolate part of the filling.
9. Now spoon the chocolate cream cheese mixture onto the chilled biscuit base, working from the edges inwards and making sure that there are no air bubbles.

10. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
11. Leave to set in the fridge for 1 hour.
12. After 1 hour spread the vanilla cream cheese mixture on top of the chocolate cream cheese mixture.(This layer will be thinner than the chocolate layer)

13. Chill over night.

To serve:

14.Remove cheesecake from fridge and bring the cheesecake to room temperature, about 30 minutes before serving.
15. To un-mould, place the base on top of a can, and then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.
16. Dust the top of the cheese cake with cocoa powder. (You can form a pattern on the top of the cheesecake by covering with a paper doily before dusting with cocoa.

Serve with Vanilla ice cream or just cream.

You may like strawberry cheesecake.