I get together once a month with a Bunco group (don't ask - believe me when I say I am in my 20s) to just kick back, relax, and sometimes win! Last month's Bunco proved to be a big night for me in the sense I won the pot (a whopping $20 and a Chocolate cookbook)! If I hadn't thrown my back out this week (ouch) I had planned on bringing this Cheesecake to the group to share in the winnings; unfortunately for them and fortunately for me I did; none-the-less I'm glad to be able to share this recipe with you!
Cheesecake is my favorite dessert, so when I saw this marble cheesecake recipe I thought I'd give it a try. The crust was unusual, but scrumptous and the filling reminded me more of a mousse with the essence of Cheesecake. Pretty tasty for a light, quick dessert that is sure to please the masses!
from Perfect Chocolate
8 oz toasted oat cereal (I used Kashi cereal)
1/2 cup toasted hazelnuts, chopped
4 tbsp. butter
1 oz semisweet chocolate
12 oz full-fat soft cheese (cream cheese)
1/2 cup granulated sugar
3/4 cup thick yogurt (plain yogurt)
1 1/4 cups heavy cream
1 packaged powdered gelatin
3 tbsp water
6 oz semisweet chocolate, melted
6 oz white chocolate, melted
1. Place the toasted oat cereal in a plastic bag and crush it coursely with a rolling pin (do the same with the hazelnuts) and then mix together in a bowl.
2. Melt the butter and chocolate together over low heat and stire into the cereal mixture.
3. Using the bottom of a glass, press the mixture into the bottom of an 8 inch cake pan (or glass pie dish).
4. Beat the cheese and sugar together with a wooden spoon until smooth. Beat in the yogurt. Whip the cream until just holding its shape and fold into the misture. Sprinkle the gelatin over hte water in a heatproof bowl and let it go spongy. Place over a pan of hot water and stire until dissolved. Stir into the mixture.
5. Divide the mixture in half and beat the semisweet chocolate into one half and white chocolate into the other half.
6. Place alternate spoonfuls of mixture on top of the cereal base. Swirl the filling together with teh tip of a knife to give a marbled effect. Chill the cheesecake for at least 2 hours, until set, before serving.