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Sinful cheesecake

The sharpness of the raspberries cuts through the creaminess here

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Ingredients (Serves 6-8)

  • 100g/4oz digestive biscuits
  • 150g/5oz amaretti biscuits
  • 75g/3oz melted butter
  • 150g/5oz milk chocolate, broken into pieces
  • 300g/11oz cream cheese
  • 200ml/7fl oz double cream
  • 75g/3oz sugar
  • 150g/5oz fresh raspberries

Method

Place the digestives and 80g/31⁄2oz of the amaretti biscuits in the mixing bowl of a food processor and whizz until the mix resembles fine breadcrumbs. Add the melted butter and pulse until well mixed.

Spoon the mix into a 20cm/8in flan ring with a push-up base. Press down with the back of a spoon and chill in the fridge for 15 minutes.

Wash the food processor bowl.

Melt 100g/4oz of the chocolate in a microwave or a glass bowl set over a pan of simmering water. Leave to cool slightly.

Place the cream cheese, cream and sugar in the cleaned processor bowl and mix until smooth. Pour in the melted chocolate and pulse on a low speed until the chocolate is just lightly swirled around in the cream cheese mix.

Sprinkle the raspberries over the chilled biscuit base, top with the chocolate cream cheese mix and smooth over with a palette knife. Chill for 2 hours.

Place the remaining amaretti biscuits and chocolate pieces in a small processor bowl and process until roughly chopped. Sprinkle over the cheesecake before serving.



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