This cheesecake recipe is a perfect dessert for Easter Sunday.
Combine the biscuit crumbs and butter then press into the base of a greased 20cm springform pan. Chill until firm.
Beat the Philly and sugar with an electric mixer until smooth. Stir through the gelatine. Divide mixture into 2, fold dark chocolate through one half of the mixture and white chocolate through the other. Fold half the whipped cream through each.
Spoon mixtures over the prepared base. Use a knife to swirl the mixture into a marble effect. Chill for 2 hours or until set. Decorate with chocolate eggs and raspberries prior to slicing.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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