A delicious cheesecake that isn't "cheesy" - and the chocolate smarbling swirls through the top layer makes it devine. This cheesecake is always a favourite - even for those who say they don't like cheesecake.


  • 1 and 1/2 cups crushed plain chocolate biscuits

  • 90gms of melted butter

  • 500gms philly cream cheese - softened

  • 400gm can of condensed milk

  • 200gms cup of white chocolate melts

  • 300ml thickened cream

  • 1/3 to 1/2 cup of caramel flavoured topping

  • 1 tablespoon of gelatine mixed in 1/2 cup of boiling water

  • 100gms cup milk chocolate or dark chocolate melts


  • 1.

    Gradually add melted butter to crushed biscuits mixing as you go to avoid adding too much butter. Press into a spring form pan and chill.

  • 2.

    Beat cream cheese and condensed milk until smooth. Softened cream cheese will avoid lumps in the mixture.

  • 3.

    Beat cream until semi-formed and set aside.

  • 4.

    Melt the white chocolate and pour into the cream cheese and condensed milk mixture. Stir whilst pouring the chocolate in. Mix in caramel topping. Fold in the cream.

  • 5.

    Combine gelatine and water until dissolved. Beat gelatine into the cheesecake mixture, ensuring it mixes right through. Pour mixture into springform pan.

  • 6.

    Melt the white chocolate - the runnier the better. Starting from the outside of the pan, pour a stream of chocolate into the top of the cheesecake in a spiral action. Using a metal skewar (or similar) marble the chocolate through the top layer until you achieve a desired effect. The less marbling, the chunkier the milk chocolate "bits" will be. The marbling will give the cheesecake a dramatic affect which layers through the top part of the cheesecake.

  • 7.

    Refrigerate until set.


Scalliwag biscuits work best. If I can't find Scalliwags, I'll make something else.

Be careful when starting to pour the milk chocolate in the top of the cheesecake to avoid a big lump of chocolate.

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