Chocolate Marble Cheesecakes
|Chocolate digestive biscuits||7 Ounce, crushed (200 Grams / 1 Small Packet)|
|Unsalted butter||3 Ounce, melted (75 Grams / 1/3 Cups)|
|Icing sugar||45 Milliliter, sifted (3 Tablespoon)|
|Vanilla essence||1 Teaspoon|
|Mascarpone cheese||1 Pound (450 Grams / 2 Cups)|
|Plain chocolate||8 Ounce, 4 ounce broken into pieces (100 Grams Plus A Small Block)|
|Cream||2 Tablespoon (For Serving)|
Line six ramekin dishes (custard cups) with greased foil, so that it stands about 4 cm/1 1/2 in above the rims of the dishes.
Mix the crushed biscuits with two thirds of the butter and press into the bases of the dishes.
Beat the sugar and vanilla into the cheese.
Melt the chocolate in a bowl over a pan of hot water (or in the microwave).
Beat in the remaining melted butter.
Fold into the cheese to give a marbled effect.
Spoon over the biscuit bases and level the surfaces.
Chill until firm.
Holding the block of chocolate on its side in one hand, use a potato peeler to scrape curls of chocolate off the side of the block.
Arrange the chocolate curls on top of the cheesecakes to decorate.
Chill until ready to transport, still in the ramekins.
To serve, lift out of the dishes, using the foil.
Peel off the foil and place on individual plates.