Ingredients
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
3 eggs
1 tbsp cocoa powder
100g white marshmallows
Method
-
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
