3 January 2013

Raspberry & Milk Choc Cheesecake

This recipe is a winner! It has a perfect balance of creaminess alongside a summery freshness brought by the frozen raspberries. 

It is also super quick + easy to make = perfect for a beginner. No cooking of the base is required and the cake sets within 2 hours in the fridge. 

  • 180g digestive biscuits
  • 75g melted butter
  • 100g milk chocolate (Nestle Chocolate melts are divine!)
  • 300g cream cheese (I use Philadelphia cream cheese)
  • 200ml double cream
  • 75g sugar
  • 150g frozen raspberries, partially thawed (add extra if preferred)
  • Icing sugar/melted chocolate to serve (optional)


1. Crumble digestive biscuits in a food processor, add melted butter and mix well until combined.

2. Place mixture in a 20cm lined flan ring tin with a push up base. Firmly pat down crumb mixture with the back of a spoon making sure it has a smooth even surface.

3. Melt chocolate in the microwave or in a bowl set over a saucepan of boiling water. 

(I prefer the second option; use boiled water from a kettle and pour just enough in the bottom of the saucepan to heat up the bowl on top. Do not let any water touch the bowl above - this will ruin your chocolate. It takes a few minutes to melt the chocolate  - a slightly slower option than on the stove, but I find that by using this method the chocolate never burns and is glossy everytime).

4. Mix cream cheese, cream and sugar together until smooth.

5. Add raspberries and stir through.

6. Pour melted chocolate into the cream mixture & quickly swirl through 
(Note: the chocolate sets very quickly so work fast to ensure it gets roughly mixed through).

7. Spoon mixture into tin and smooth the top over with a palette knife.

8. Place cheesecake in the fridge and chill for 2 hours.

9. Serve dusted with icing sugar/melted chocolate/or extra raspberries!


I made this cheesecake for our Christmas dessert. I accidentally left the cake to chill in the freezer instead of the fridge! Do not do this! ... well only if you are after a hard cheesecake likening itself to a frozen icecream cake!
(luckily it still tasted amazing!!)

This cheesecake is perfect for spring and summertime, however it can be made all year round. The best thing about this recipe is that it calls for frozen raspberries - even if raspberries are not in season, frozen raspberries can still be found, and this cake can still be made! Perfecto.

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