Desserts are by far the highest expression of the culinary art, especially if they are made with an eye to choosing the ingredients - they must be selected with care in order to create a perfect blend of flavours, fragrances and colours - and to the best ad hoc cooking methods which value imagination to the utmost. That is why today we are making a lovely marbled cheesecake: our version, based on a dish so delicious and well-loved, now has a twist that only chocolate can give - not just for the palate, but also for the eyes. No matter what time of the year it is, this dish still works: it adapts well to both the hot days of summer and to the cold winter evenings. Are you ready to give a little style and exclusivity to your dinner parties with a special dessert?
Line a springform cake tin with the baking parchment, both the base and the sides. Break up the biscuits with a knife, then blitz them in a blender until they are very fine. Melt the butter in a bain marie and let it cool down a bit. Mix the melted butter with the chopped biscuits and an egg white. Pour the mixture into the cake tin, pressing with your hands, and leave it in the refrigerator to harden. Melt the chocolate in a bain marie along with the cream, stirring with a wooden spoon until it forms a ganache. Then let it cool to room temperature and refrigerate for a few minutes. Beat the eggs with the sugar until you have a frothy consistency, then add the cheese and vanilla seeds. Take the cake tin from the refrigerator and pour the cheese mixture over the biscuit base. Now pour over the chocolate ganache and stir gently with a fork making swirls and creating a marbling effect. Bake at 180°C for 45 minutes in a preheated oven. Serve cold.
Melt the chocolate in a bain marie together with the fresh cream. Leave to cool and then put it in the fridge for a few minutes