Chocolate Mascarpone Cheesecake
1 pkt (250g) chocolate cream biscuits, broken
1 cup golden walnuts
125g unsalted butter, melted
250g dark cooking chocolate, chopped
300ml thickened cream
1 tsp vanilla extract
1. Line the base and sides of a 22cm-diameter springform tin with baking paper.
2. To make the base: Pulse biscuits in a food processor to a rough crumb. Add walnuts and butter and process until a fine crumb is formed. Firmly press half the mixture in base of the tin. Reserve remainder for topping. Refrigerate the base.
3. To make the filling: Place the chocolate and cream in a medium heavy-based pan. Stir over a low heat until the chocolate has melted and the mixture is smooth. Remove from the heat and pour into a medium bowl. Place in the fridge and leave to chill, stirring occasionally until the mixture thickens. It should be about the same consistency as the mascarpone.
4. Place the mascarpone and vanilla in a small bowl, stir to combine. Place dollops of the mascarpone onto the chilled biscuit base, with dollops of the chocolate mixture in between the mascarpone. Make swirls through the 2 mixtures with the handle of a fork, until just combined. Spoon over the remaining base mixture and pat down with the back of the spoon. Refrigerate for several hours or overnight until firm.