Raspberry & Milk Chocolate Cheesecake
Indulge in a delightful treat with this luscious Raspberry Chocolate Cheesecake. A buttery biscuit base topped with a smooth and creamy blend of cream cheese, double cream, and sweet raspberries, all swirled with decadent milk chocolate. Chilled to perfection, this dessert is a heavenly balance of flavors and textures that is sure to impress. Finish it off with a drizzle of melted chocolate for an extra touch of sweetness.
— Constant Cookbook
Ingredients
- 180g digestive biscuits
- 75g melted butter
- 100g milk chocolate
- 300g cream cheese
- 200ml double cream
- 75g sugar
- 150g raspberries
- icing sugar
- chocolate melted, to serve (optional)
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 4
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