Vegetarian recipe ideas
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For the base, melt the butter over a low heat. Crush the digestive biscuits in a bowl and add melted butter and stir. Line a deep, 20cm, springform tin with baking parchment and press the biscuit mixture into the base of the tin. Chill.
Heat the oven to 160c/fan 140c/gas 3. Beat the cream cheese with the fromage frais and sugar. Stir in the eggs and vanilla extract. Melt the chocolate in a bowl set over a pan of simmering water.
Remove the base from the fridge, pour half the cheese mixture into tin. Spoon the melted chocolate into the tin, then top with the remaining cheese mixture. Swirl the chocolate into the cheese mixture, using the point of a knife and drawing figures of eight in the topping. Bake for 45 minutes or until the mixture is just set. Turn off the oven and leave the cheesecake to cool in the oven.
Once cold, transfer to fridge and chill overnight. To serve, remove from the tin and decorate with chocolate curls.
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