DECADENCE TO DEVOUR

Whip up a chocolate Valentine's Day dessert

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ESPRESSO SWIRL CHEESECAKE

SERVES 8-10 PREP 25 MINS

• 250g chocolate biscuits

• 100g butter, melted

• ½ cup Nutella

• 2 tbsp strong coffee

• 250g cream cheese, chopped

• 395g can sweetened condensed milk

• ½ cup thickened cream

• 2 tsp gelatine

• whipped cream, to serve

1 Place biscuits in a food processor. Pulse until fine crumbs form. Add butter. Process until combined. Press over base and side of a 22cm springform pan. Chill 20 mins.

2 In a jug, combine Nutella and hot coffee, whisking until smooth. Set aside.

3 In a large bowl, beat cream cheese, condensed milk and cream together, 4-5 mins, until mixture is thick and smooth.

4 In a jug, sprinkle gelatine over ¼ cup boiling water. Whisk vigorously with a fork to dissolve. Cool slightly, then beat into cream cheese mixture. Pour into biscuit case. Set aside 5 mins.

5 Drop heaped teaspoons of Nutella mixture over cheesecake. Using a skewer or a thin-bladed knife, gently swirl to create a marble affect. Chill 4 hours or overnight until firm.

6 Serve in wedges with cream.