Raspberry & Milk Chocolate Cheesecake

Use good quality chocolate for this sumptuous cheesecake. Raspberries not in season? Just leave them out.


  • digestive biscuits - 180g 
  • melted butter - 75g 
  • milk chocolate - 100g 
  • cream cheese - 300g 
  • double cream - 200ml 
  • sugar - 75g 
  • raspberries - 150g 
  • icing sugar - chocolate melted, to serve (optional) - 


  1. Crumble the digestives in a food processor, add the melted butter and mix well. 
  2. Place in a 20cm flan ring with a push-up base and pat down with the back of a spoon. Melt the chocolate in a microwave or a glass bowl set over a pan of simmering water. 
  3. Mix the cream cheese, cream and sugar together until smooth. Add the raspberries and stir in, then add the melted chocolate and quickly swirl through. 
  4. Spoon into the flan ring and smooth the top with a palette knife, then place in the fridge and chill for 2 hours. Serve dusted with icing sugar and a little melted chocolate if you like

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