Non-Bake Marble Cheesecake

This non-baked marble cheesecake is quite different from the ones I made before as the recipe calls for whipped cream. Something different....

Non-Baked Marble Cheesecake

I had to bake a cheesecake as Nat has been bugging me for a toblerone cheesecake for weeks... But I jus made an excuse and told her that I had ran out of cheese.... But I did have 2 bars of cheese inside my fridge... Naughty, lazy mummy....

So I decided to buck up my spirit and started to try this recipe of cheesecake!

I had to attend my girlfriend's wedding later in the afternoon, so I quickly prepared this cheesecake after our brunch. And the cheesecake will be super ready by the time we got back home...:-p

Yes, this cheesecake was yummy!! I did only manage to get e swirl effects on the top of the cheesecake but not inside of the cake. As you can see, the sliced cheesecake had 2 tones of color instead of being "marbled"....

Nevertheless, hubby tried a slice too, and he said it was great. Nat tried a slice the next day and she liked it too. Even my girlfriend whom doesn't like cheese, said it was yummy. :-p
So this cheesecake ===> successful... hehehehe

(using 8" round tin)

Cake Base Ingredients:
150g digestive biscuits
1 tbsp cocoa powder
75g melted butter
Method:
Crush the digestive biscuits. Mix together with the balance ingredients. Press firmly onto the bottom of the cake tin.
Chill in the fridge while preparing the cheese filling

Cheese filling ingredients:
3/4 cup whipped whipping cream
4 tsps gelatine
4 tbsp hot water
250g cream cheese (room temperature)
4 tbsps sugar
6 tbsps milk
60g dark chocolate (I use Toblerone Dark Chocolates)
Method:
Beat the whipping cream till stiff peaks.
Mix the gelatine & hot water, mix till dissolve.
In another bowl, beat the cream cheese and sugar until creamy & soft. Add in gelatin and milk and beat for another 5-8mins.
Melt the chocolates over a pot of simmering water.
Take 2/3 of the cream cheese mixture & 2/3 of the whipped cream, and mix well. Pour batter into the cake base.
Lastly, add the remaining cream cheese mixture & whipped cream with the melted chocolate. Pour batter into the tin.
Use a skewer to drag marbling pattern.
Refrigerate for abbout 4 hours or more until set.