Raspberry & milk chocolate cheesecake

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• ND

  15 April 2010

  ND rated and commented on this recipe

  

  This is quite easy (esp if you have a food processor). I used chocolate digestives for the base and have made it with both raspberries and with strawberries. 2 hours isn't really long enough for chilling, it's much better if you leave it to chill overnight. And it's VERY unhealthy but that's the nature of chocolate cheesecake - yum.

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• leawen

  16 April 2010

  leawen rated and commented on this recipe

  

  Did not work so well when we doubled the quantities...but still delicious!

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• yummy mummy

  24 April 2010

  yummy mummy commented on this recipe

  this is the most delish cheesecake EVER! I made it to take to my inlaws for sunday lunch and was gutted that there wasn't any left for seconds - well worth making!!

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• Fleet Ali

  25 April 2010

  Fleet Ali rated and commented on this recipe

  

  Made this 3 times now and been lovely each time - really easy to make too!

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• Lagan Lass

  02 May 2010

  Lagan Lass rated and commented on this recipe

  

  Made this cheesecake for a church dinner today and it was a BIG hit.

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• Caroline

  04 May 2010

  Caroline commented on this recipe

  I made this yesterday and it was delicious, but the base was very crumbly even after chilling in the fridge for 7 hours, maybe the base needs baking first for 10 mins? Also it didn't look like the picture, maybe the chocolate needs to only be poured onto the top rather than swirled through? The top of mine was white and pink.

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• Caroline

  04 May 2010

  Caroline rated this recipe

  

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• crothers

  10 May 2010

  crothers rated and commented on this recipe

  

  Fantastic! I have made this twice now, once as above and the second time with blueberries. Requests already put in for Strawberry one next time!

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• Jenna L

  10 May 2010

  Jenna L rated and commented on this recipe

  

  Have made this a few times now and is always a favorite! I add some dark chocolate as well, and sometimes use dark chocolate digestives for the base. Frozen raspberries work just as well as fresh, perhaps better as they don't break up so much whilst folding in.

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• missmolly

  02 June 2010

  missmolly rated and commented on this recipe

  

  This tastes really good. I doubled the biscuit base which made it more balanced. Be sure to use unsalted butter. I made the mistake of using lightly salted butter the first time I made this cheesecake and the salt was really noticable.

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• bobble173

  19 June 2010

  bobble173 rated and commented on this recipe

  

  So tasty, and so easy to make. one of the best cheesecake recipes out there.

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• lydia

  05 July 2010

  lydia commented on this recipe

  I've made this twice now, the first time I used raspberries with G&B's dark choc and the second time I used srawberries and white choc (milky bar), as others on here had suggested. Everyone preferred the white choc although both were good. It's much creamier and not as cheesy as other cheesecakes I've made but that's not a bad thing. It's really important not to mix the choc in too much when using dark/milk choc if you want it to look anything like the picture. I separated some of the mixture before adding the choc and did it in layers and it looked good. When I did the white choc one I drizzled some dark choc over the top to decorated and it looked fantastic. It's so quick and easy to make and really impresses so I'll be making it lots more!

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• jelly_lou

  06 July 2010

  jelly_lou rated and commented on this recipe

  

  Really easy to make cheesecake. I couldn't really taste the chocolate but that may be the quality of chocolate I used (or didn't!) Would certainly use better chocolate next time and would probably double up on the biscuit base. I also used Quark and Elmlea double light cream and it tasted really good!

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• Susie

  13 July 2010

  Susie commented on this recipe

  Great recipe - went down well with friends - I increased the biscuit base ingredients slightly, used Green & Blacks dark choc instead of milk and made a raspberry and cream puree with left over ingredients to serve with - yum! I agree that it serves far more than 4 people (we fed 8 adults and a couple of tweenies aswell.)

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• Chocolatex

  05 August 2010

  Chocolatex rated and commented on this recipe

  

  I made this recipe for a family party and it was delicious, everyone loved it! Excellent cheesecake! :)

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• Rosie

  05 August 2010

  Rosie rated and commented on this recipe

  

  I made this for a friends birthday but used dark chocolate. i never tasted it, but they said there was nothing left, it was exquisite and asked for the recipe :)

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• lyndy loo

  11 August 2010

  lyndy loo commented on this recipe

  This was absoluteley delicious and everyone wanted the recipe - easy and tasty!

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• agacius

  15 August 2010

  agacius rated and commented on this recipe

  

  It was a great success! Everyone loved the cake. What's more it's extremely easy to make.

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• fiona

  26 August 2010

  fiona commented on this recipe

  just made this - worked very well and the bit i licked out the bowl tasted great! like others the swirl was a bit more of a sludge but looks okay - I'm prob going to dust with cocoa befroe serving but thats for tommorrow! really pleased with this. Oh I used extra thick double cream as I had this is fridge anyway and this seems to have helped with the setting.

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• Max Clark

  30 August 2010

  Max Clark rated and commented on this recipe

  

  Oh my word heaven on a plate and so simple. My hubby and visiting brother-in-law rated my attempt 10 out of 10 happy days ;-)

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Ingredients

• 180g digestive biscuits
• 75g melted butter
• 100g milk chocolate
• 300g cream cheese
• 200ml double cream
• 75g sugar
• 150g raspberries
• icing sugar
• chocolate melted, to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 mins, plus 2 hours chilling

Vegetarian

Ingredients

• 180g digestive biscuits
• 75g melted butter
• 100g milk chocolate
• 300g cream cheese
• 200ml double cream
• 75g sugar
• 150g raspberries
• icing sugar
• chocolate melted, to serve (optional)

Per serving

765 kcalories, protein 5.7g, carbohydrate 46.4g, fat 63.2 g, saturated fat 37.0g, fibre 1.4g, salt 1.09 g

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