Chocolate and raspberry cheesecake

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 150g crushed digestive biscuits
 60g melted butter
 1 tblspn cocoa powder ( sieved)
 Filling;
 120ml double cream
 150g dark chocolate ( melted )
 2 tblspns cocoa mixed in a little hot water
 200g cream cheese
 100g icing sugar
 Punnet of raspberries

1

Combine the biscuits and cocoa with the melted butter

2
3
4
5

Press into an 18cm springform tin or 4 moulds, put in the fridge to set

6
7
8
9

Whisk the cream to soft peaks , fold through the cooled melted chocolate and cocoa mixture

10
11
12
13

Combine the cream cheese and sugar . Then stir this into the chocolate cream mixture

14
15
16
17

Fold through the raspberries leaving some for decoration

18
19
20
21

Pour on top of biscuit base , decorate with reserved raspberries

22
23
24
25

Chill for a couple of hours before serving

Ingredients

 150g crushed digestive biscuits
 60g melted butter
 1 tblspn cocoa powder ( sieved)
 Filling;
 120ml double cream
 150g dark chocolate ( melted )
 2 tblspns cocoa mixed in a little hot water
 200g cream cheese
 100g icing sugar
 Punnet of raspberries

Directions

1

Combine the biscuits and cocoa with the melted butter

2
3
4
5

Press into an 18cm springform tin or 4 moulds, put in the fridge to set

6
7
8
9

Whisk the cream to soft peaks , fold through the cooled melted chocolate and cocoa mixture

10
11
12
13

Combine the cream cheese and sugar . Then stir this into the chocolate cream mixture

14
15
16
17

Fold through the raspberries leaving some for decoration

18
19
20
21

Pour on top of biscuit base , decorate with reserved raspberries

22
23
24
25

Chill for a couple of hours before serving

Chocolate and raspberry cheesecake