Chocolate and raspberry cheesecake

PennyBy Penny    

August 8, 2015

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

1Combine the biscuits and cocoa with the melted butter

2Press into an 18cm springform tin or 4 moulds, put in the fridge to set

3Whisk the cream to soft peaks , fold through the cooled melted chocolate and cocoa mixture

4Combine the cream cheese and sugar . Then stir this into the chocolate cream mixture

5Fold through the raspberries leaving some for decoration

6Pour on top of biscuit base , decorate with reserved raspberries

7Chill for a couple of hours before serving

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