Breville SHM2 Instruction for Use download pdf (Page 26)

recipes

No-bake Double Chocolate Cheesecake

• 175g chocolate digestive biscuits

• 50g butter (melted)

• 300g cream cheese

• 200g mascarpone

• 200g good quality dark chocolate (plus extra for decoration)

• 200g good quality white chocolate (plus extra for decoration)

1. Crush the biscuits and mix with the melted butter. Press the biscuit mixture into a

springform tin (approx 20cm) and set aside.

2. Slowly melt the dark and white chocolates separately in bowls above a pan of water.

Do not let the water touch the bowl or the chocolate will scorch and turn grainy

3. Mix the cream cheese and mascarpone together in the mixer bowl on a low speed

then divide equally into two bowls.

4. Add the melted dark chocolate to one portion of the mix and the white chocolate into

the other and fold until combined

5. Spoon both mixtures into the tin on top of the biscuit base and create a marbled

effect by running a knife in a swirling motion through the mixture.

6. Level the top and refrigerate for at least 2 hours but preferably overnight

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Breville SHM2 Instruction for Use Page 26