Rasp & Milk Choc Cheesecake
This delightful no-bake chocolate raspberry cheesecake is a decadent treat that effortlessly combines the sweetness of milk chocolate with the tartness of fresh raspberries. A buttery biscuit base sets the stage for a creamy filling made with soft cheese, double cream, and a touch of sugar. The addition of juicy raspberries adds a burst of fruity flavor, while a drizzle of melted dark chocolate on top provides a perfect finishing touch. Chill this cheesecake for a few hours or overnight for a velvety, indulgent dessert that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 175g digestive biscuits
- 85g butter - melted
- 100g milk chocolate
- 300g soft cheese
- 200ml double cream
- 85g sugar (or less to taste)
- 175g raspberries
- 25g plan cholcolate - melted, to serve
Instructions
- Whizz biscuits in food processor then add melted butter. Press into base of 23cm springform tin & chill.
- Melt milk chocolate in microwave on high for 45secs, stir then and put back in for another 45sec.
- Beat cream cheese, cream and sugar together until smooth. Stir in raspberries then add melted chocolate and quickly swirl through.
- Spoon over base, smooth top and chill in fridge for 4 hours or overnight.
- Swirl some melted plain chocloate over top before serving, if you like
Yield
Serves 8
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