Preheat the oven to 325 degrees F (160 degrees C).
Digestive Biscuits (1 cup)
in a food processor and blend until they turn into powder. With power on low, add
Butter (1/4 cup)
Dark Chocolate (3 1/2 Tbsp)
and blend until combined.
Press crust into an 8-inch springform pan and refrigerate while you move on to make the filling.
Cream Cheese (2 cups)
Mascarpone Cheese (1 cup)
Light Cream (1/2 cup)
Granulated Sugar (2/3 cup)
in a bowl of your electric mixer and whip until creamy and smooth.
All-Purpose Flour (1/3 cup)
. Crack in one
at a time, folding them gently. Do not use a whisk at this stage, you don’t want to incorporate air into the batter or this might cause your cheesecake to crack when baking.
Pour 1/3 of the batter into a separate bowl and add the
Dark Cocoa Powder (2/3 cup)
, while adding the
Vanilla Bean Paste (1/2 tsp)
to the main bowl.
Take the crust out of the fridge and pour some of the vanilla bean batter into the pan, level it out with the back of a spoon.
Add a few Tbsp of the chocolate mixture in the center spreading it evenly leaving a few centimeters from the edges.
Repeat layering the 2 colors finishing up with the vanilla one.
Bake in preheated oven for about 1 1/2 hours. To prevent the cheesecake from cracking, add a small bowl of water into the oven.
Once cooked, remove from the oven, and once cooled down, place it in your fridge for 4-6 hours (overnight if you can be best).
Heat up the
Light Cream (1 1/4 cups)
, then add the
Dark Chocolate (1 cup)
and stir until it is all melted.
Pour the ganache on your cheesecake covering it all around the edges too.
Refrigerate again to allow the ganache to settle. You can decorate it with some whipped cream if you fancy. Enjoy!