Use good quality chocolate for this sumptuous cheesecake. Raspberries not in season? Just leave them out.
Ingredients:
- 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) -
Instructions:
- Crumble the digestives in a food processor, add the melted butter and mix well.
- 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.
- 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.
- 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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