Raspberry and Milk Chocolate Rare Cheesecake
A no-bake cheesecake on a digestive biscuit base, with raspberries and melted milk chocolate swirled through the cream cheese filling.
- Prep
- 30 min
- Rest
- 2 hr
- Total
- 2 hr 30 min
- Serves
- 4
From olive magazine, by Fran Warde
Ingredients
For the base
- 180 g digestive biscuits
- 75 g butter, melted
For the filling
- 100 g milk chocolate
- 300 g cream cheese, Philadelphia, since pure cream cheese is far too strong
- 200 ml double cream
- 75 g sugar
- 150 g raspberries
To serve
- icing sugar (optional)
- chocolate, melted (optional)
Method
- Crumble the digestives in a food processor, add the melted butter and mix well. Press into a 20 cm flan ring with a push-up base, patting it down with the back of a spoon.
- Melt the chocolate in the microwave, or in a glass bowl set over a pan of simmering water.
- Mix the cream cheese, cream and sugar until completely smooth. Take care here, because small lumps are hard to see in the white mixture, can't be fixed later, and spoil both the flavour and the look.
- Stir in the raspberries, then add the melted chocolate and quickly swirl it through.
- Spoon into the flan ring, smooth the top with a palette knife and chill in the fridge for 2 hours.
- Serve dusted with icing sugar and drizzled with a little melted chocolate, if you like.