Baked Marble Cheesecake

For this recipe, I'll introduce another very simple addition to your arsenal of ready-made desserts - D's ultra lazy chocolate ganache. This is so easy to do and you can freeze it for use later on.

Ingredients:
1. Chocolate chips (I normally use high cocoa bitter chocolate)
2. Double cream

Method:
1. Get a microwavable glass bowl. Make sure it's extremely clean and dry
2. Put in some chocolate chips and zap it at medium for one minute at a time
3. Remove it and test if it's soft with a clean spoon. Sometimes it looks "solid" but it's actually really quite soft
4. Once the chocolate chips are liquidy enough, mix in equal amounts of double thick cream i.e. for 100g of chocolate chips, use about 100ml of cream but this ratio is definitely not prescriptive, I normally just eye-ball it anyway

5. Pour the cream cheese mixture provided from the introduction into the biscuit base and swirl in some of the warm chocolate ganache
6 Bake covered with aluminium foil at 180degC (non fan-forced) for about 30mins, remove the foil and bake at 150degC till golden brown

7. Cool at room temperature

8. Serve when cool

Hint: The swirling bit is really quite hap-hazard, I normally just place a blob in the center and use a fork to slowly swirl it out towards the edges

Cheesecakes are best kept chilled in our local weather and are great tasting cold as well. Use a warm cake knife to slice through cold cheesecakes for a neater slice. I normally warm my knife by dipping the blade-end into some hot water prior to quickly wiping it before administering the slice.

D