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Raspberry & milk chocolate cheesecake
Serves 8
Easy
Total time:
plus 4 hours chilling
This recipe was submitted by Good Food member karencoooks and has not been tested by our team.
Skip to ingredients
Units:
- 175g digestive biscuits
- 85g melted butter
- 100g milk chocolate
- 300g soft cheese
- 200ml double cream
- 85g sugar(or less to taste)
- 175g raspberries
- 25g plain chocolatemelted, to serve
Method
step 1
Whizz biscuits in food processor then add melted butter. Press into base of 23cm springform tin & chill.
step 2
Melt milk chocolate in microwave on high for 45secs, stir then and put back in for another 45sec.
step 3
Beat cream cheese, cream and sugar together until smooth. Stir in raspberries then add melted chocolate and quickly swirl through.
step 4
Spoon over base, smooth top and chill in fridge for 4 hours or overnight.
step 5
Swirl some melted plain chocloate over top before serving, if you like
