wtorek, 9 kwietnia 2013

Sernik marmurkowy


  • 25 g butter, melted
  • 120 g light digestive biscuit crumbs
  • 400 g Philadelphia Original, softened
  • 100 g caster sugar
  • 1 tsp vanilla extract
  • eggs
  • 40 g plain flour
  • 100 ml soured cream
  • 75 g dark chocolate, melted
  • 50 g white chocolate, melted


Preheat the oven to 170 ⁰C, gas mark 3 and have ready a 20cm spring-form tin.
Combine the melted butter and biscuit crumbs. Press into the base of the tin and chill whilst preparing the filling.
Beat together the Philly, caster sugar, vanilla and eggs. Then stir in the flour and soured cream.
Divide the mixture between two bowls. Add the melted dark chocolate to one bowl and mix well. Add the white chocolate to the second bowl and mix well.
Spoon in alternative amounts the dark chocolate and white chocolate mixtures on to the biscuit base. Bake for 50-60 minutes or until firm. Leave to cool in the oven for 1 hour before chilling well prior to serving.

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