Iced Chestnut Ripple Cheesecake Recipe

In a mixing bowl, combine the crushed digestive biscuits and melted butter. Press the mixture into the base of a greased 20cm springform cake tin. Place in the fridge to set.

In a separate bowl, beat together the cream cheese, chestnut puree, and icing sugar until smooth.

In another bowl, whip the double cream and vanilla extract until soft peaks form.

Gently fold the whipped cream into the cream cheese and chestnut mixture until well combined.

Pour half of the cheesecake mixture onto the biscuit base in the cake tin, spreading it out evenly.

Drizzle half of the melted dark chocolate over the cheesecake mixture, then use a knife to swirl it through to create a ripple effect.

Repeat with the remaining cheesecake mixture and melted chocolate.

Place the cheesecake in the freezer for at least 4 hours, or until set.

Remove from the freezer and let it sit at room temperature for a few minutes before slicing and serving.