Place the toasted oat cereal in a plastic bag
and crush with a rolling pin. Pour the crushed
cereal into a mixing bowl and stir in the
hazelnuts.
Melt the butter and chocolate
together over a low heat and add to the cereal
mixture, stirring until well coated.
Using the
bottom of a glass, press the mixture into the
base and up the sides of a 20cm/8in spring form
tin.
Beat together the cheese and sugar with a
wooden spoon until smooth. Beat in the yogurt.
Whip the cream until it just holds its shape and
fold into the mixture.
Sprinkle the gelatin
over the water in a heatproof bowl and leave to
go spongy. Place over a pan of hot water and
stir until dissolved. Stir into the mixture.
Divide the mixture in half and beat the dark
chocolate into one half and the white chocolate
into the other.
Place alternate spoonfuls of
each mixture on top of the cereal base. Swirl
the filling together with the tip of a knife to
give a marbled effect. Level the top with a
spatula.
Desserts Recipes -
Marbled
Cheesecake
Recipe
