Lots of you loved my Crouching Tiger, Hidden Zebra cake, so I thought I would apply the same technique to this cheesecake. You can use two ice-cream scoops to form the striped effect, or I find it easier to pipe the different mixtures.
Melt the chocolate in a glass bowl in the microwave in 30-second blasts, stirring well between each one. Don’t blast it for longer than this as you may burn the chocolate. When the chocolate is melted, set it aside to cool.
Put the cream cheese, mascarpone, icing sugar and eggs in a large bowl and beat together until smooth. Split the mixture into two batches of 600g and 375g. Add the vanilla and 1 tablespoon cornflour to the larger amount and beat in well until smooth. Blend the milk with the remaining tablespoon of cornflour until smooth. Add this to the smaller mixture along with the cooled melted chocolate and mix until well blended.
Using a spatula, spoon each mixture into a separate disposable piping bag. Snip off the end of each bag to give a 2–3cm opening. Pipe a blob of the chocolate mixture into the centre of the tin (about 2 tablespoons). Pipe about the same amount of the vanilla mixture into the centre of the chocolate blob and repeat until all of the mixture is used up. Eventually the mixture will reach the edges of the pan, creating an interesting effect. Bang the tin gently on the surface occasionally to help the mixtures to move outwards.
Sit the tin on a baking sheet (to make it easier to move around) and pop into the oven to
© Lorraine Pascale, 2017. Images: © Myles New, 2017.