https://www.philly.com.au/recipe/easy-marble-cheesecake

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Easy Marble Cheesecake

Easy Marble Cheesecake
30 Mins
Prep time
240 Mins
Cooking time
Serves 12

What you need

  • 133g Packet of Oreo Cookies Original
  • 50g butter
  • 50g Cadbury Baking Milk Chocolate Melts


Marble cheesecake filling

  • 2 teaspoons gelatine powder
  • 1 tablespoon boiling water
  • 230g tub PHILADELPHIA marble, softened
  • ¼ cup caster sugar
  • 150ml thickened cream


Original/Hazelnut cheesecake filling

  • 2 teaspoons gelatine powder
  • 1 tablespoon boiling water
  • 2-3 tablespoons Hazelnut liqueur, optional
  • 250g pkt PHILADELPHIA Original Cream Cheese, softened
  • ¼ cup caster sugar
  • 150ml thickened cream

How to make it

  1. Grease a 20cm spring form cake tin and line the base and sides with baking paper.
  2. Crush Oreo Cookies in a food processor to a fine crumb.
  3. Add butter and process to combine. Press into the prepared cake tin and chill for 30 minutes.
  4. Melt Cadbury Baking Milk Chocolate Melts in a microwave safe bowl in the microwave on high, in 30 second bursts, stirring between each burst, until smooth. Set aside to cool.
  5. For the marble cheesecake filling, in a small bowl, dissolve gelatine in boiling water.
  6. Place PHILADELPHIA Marble and caster sugar into the bowl of an electric mixer fitted with a balloon whisk and whip until smooth. Whip in gelatine mix and cream. Repeat steps 5 & 6 using the ingredients required for the Original/Hazelnut cheesecake filling.
  7. Spoon the fillings, in an alternating pattern over the set biscuit base. Drizzle over cooled melted chocolate and using a skewer or the end of a spoon, swirl through the cheesecake.
  8. Refrigerate for 4 hours until firm, or preferably overnight.