oil, for the tin
250g Oreo or bourbon biscuits
50g butter, melted
200ml double cream
100g dark chocolate, finely chopped
750g full-fat cream cheese
250g golden caster sugar
1 tbsp cocoa powder
100g white marshmallows
Heat 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.
Warm the cream in a saucepan. When it’s steaming, add the chocolate and leave for 5 mins. Meanwhile, beat the cream cheese in a large bowl until smooth, whisk in the sugar, eggs and cocoa powder. Give the chocolate mixture a whisk, then fold this through the cream cheese. Tip onto the biscuit base, spread to the edges and pop in the oven for 10 mins.
Without opening the oven door, turn the temperature down to 110C/90C fan/gas 2 and cook for 40 mins. Turn the oven off, but leave the cheesecake inside until the oven is cool (or overnight). Chill for at least 4 hrs.
Just before serving, arrange the marshmallows over the top of the cheesecake and put under a hot grill for 1-2 mins until they’re browning. Release the cheesecake from the tin and serve (it’s easiest to cut while the marshmallows are still warm). Leftovers will keep in the fridge for a few days.
PER SERVING (10)
656 kcals • fat 44g • saturates 27g • carbs 54g • sugars 45g • fibre 2g • protein 9g • salt 1g