50g/2oz cocoa
powder, dissolved in 75ml/5 tbsp hot water
70g/1 cup
digestive biscuits, crushed
Method:
Preheat the oven
to 180C/350F/Gas 4. Grease and baseline a 20 x
7.5cm/8 x 3in cake tin.
With an electric
mixer, beat the cheese until smooth and creamy. Add
the sugar and beat to incorporate. Beat in the eggs,
one at a time. Do not over mix.
Set the tin in a
larger baking tray and pour in hot water to come 3cm
up the sides of the cake tin. Bake until the top of
the cake is golden, about 1'h hours. It will rise
during baking but will sink later. Leave to cool in
the tin on a rack.
To turn out, run
a knife around the inside edge. Place a flat plate,
bottom-side up, over the tin and invert on to the
plate.
Sprinkle the
crushed biscuits evenly over the base, gently place
another plate over them, and invert again. Cover and
chill for at least 3 hours, or overnight. To serve,
cut slices with a sharp knife dipped in hot water.
Cheesecakes Recipes - Marbled Cheesecake Recipe
