Here lies the recipe for a luscious cheesecake – good for any day / time / season / celebration / sorrow / occasion-without-reason. You name it, this cheesecake is good for it. The creamy filling contains no gelatine to set it (the chocolate does that) so vegetarians can happily dig in too. And what makes this even more exciting are the raspberries hidden inside! ;D
Chocolate & Raspberry Cheesecake
for the base
- 200g double chocolate cookies, crushed in a food processor
- 60g unsalted butter, melted
for the filling
- 500g soft cheese
- 300g milk chocolate, melted
- 250ml double cream
- 150g fresh raspberries
for the topping
- fresh raspberries
- icing sugar
For the base: combine the crushed biscuits and melted butter then press into the base of a deep 20cm round loose-bottomed or spring-form tin. Place in the fridge whilst preparing the filling.
For the filling: using an electric mixer (handheld or freestanding) beat the soft cheese and milk chocolate together in a bowl until just combined (don’t overbeat as the cheese will lose its body). Pour in the cream and beat until the mixture thickens and holds its shape (again take care not to overbeat).
Spoon half of the filling onto the base and spread evenly with a rubber spatula or angled palette knife. Arrange a ring of raspberries 1cm from the edge of the tin, pressing them top-down into the filling. Arrange another ring in the same way, 1cm in from the first. Spoon over the rest of the filling and level the surface with a rubber spatula or palette knife. Chill in the fridge to set for at least 4 hours, or preferably overnight.
To serve: remove the set cheesecake from the tin (this is easiest to do by warming the outside with a blowtorch or tea-towel soaked in boiling water – in this case wear rubber gloves!), set on a serving plate and decorate with fresh raspberries dusted with icing sugar.