Serves: 10
Ingredients
- Base:
- 200g digestives
- 90g butter
- Filling:
- 300g cream cheese (i.e.large tub of Philadelphia)
- 50-75g sugar
- 200ml natural yoghurt
- 300ml double cream
- 200g milk chocolate (I use Cadbury dairy milk but could use dark chocolate if preferred) + extra for decorating
- 200g white chocolate
- 1tsp vanilla
Instructions
- Crush the biscuits – I put them in a polythene bag and use my hands to break up the biscuits then using a rolling pin.
- Melt the butter then add the crushed digestives and mix well until all the crumbs are coated.
- Press into a 20cm(ish) springform cake tin and leave somewhere cool (fridge is fine).
- Cream the sugar and cream cheese together then mix in the yoghurt.
- Whip the double cream until its really thick (holding itself up) then fold it into the cream cheese mixture.
- Put half the mixture into another bowl.
- Melt both chocolates separately then stir the milk chocolate into one cream cheese mixture and the white with vanilla into the other cream cheese mixture.
- Next put both mixtures onto the biscuit base – either a layer of white and layer of milk or dollops of each to get a marble effect. Keep in the fridge to set (at least 2 hours or overnight).