Rasp & Milk Choc Cheesecake
Serves 8
Easy
Total time:
4 hours chilling
Easy peasy
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- 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
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
