Raspberry & milk chocolate cheesecake

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• Orange Panda

  05 August 2012

  Orange Panda rated this recipe

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• Liz C

  07 August 2012

  Liz C rated and commented on this recipe

  

  Superb. Whisked cream and used combination of low fat and full fat cheese. Used dark chocolate to reduce sweetness. Went down brilliantly . Will do again.

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• Liz C

  07 August 2012

  Liz C commented on this recipe

  Superb. Whisked cream and used combination of low fat and full fat cheese. Used dark chocolate to reduce sweetness. Went down brilliantly . Will do again.

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• Bald Runner

  15 August 2012

  Bald Runner rated and commented on this recipe

  

  I had a go at this as my first ever cheesecake. It worked out very well and was both easy and delicious. The only point I will make is that the melted chocolate mixed in with the cream cheese gave it a grubby dirty appearance. I resolved this by dusting it with chocolate powder.

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• emma4

  22 September 2012

  emma4 rated and commented on this recipe

  

  This is a very nice cheesecake and very easy because it doesn't involve baking. I stuck to the recipe but halved quantities which made 3 individual cheesecakes. I worried that it would be too sweet but once it was chilled it was fine. I decorated it with a chocolate collar and raspberries and white chocolate stars on top. A lovely end to any meal.

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• emma4

  22 September 2012

  emma4 commented on this recipe

  Oh and I whipped the cream before adding the cheese so it set perfectly (chilled for approx 4 hours)

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• MariahPaul

  24 September 2012

  MariahPaul commented on this recipe

  I'm going to be making this dessert for my GCSE Catering exam practice, and I am so happy that I've found this dish! And i can not wait to make it! And a bonus its suitable for vegetarians which is also required for my exam tomorrow! I wont forget to comment on this recipe tomorrow and let you know how it goes! THANKS

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• Leanne77

  07 October 2012

  Leanne77 rated and commented on this recipe

  

  Though other people thought the cake was mouthwatering, it was slightly too rich for my taste and when making it next time, I will try to to look for some lighter options

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• EmmaDob24

  07 October 2012

  EmmaDob24 rated and commented on this recipe

  

  I've never made cheesecake before this, but it was yummy! Only thing was my base fell apart a bit- do I need to add a bit more butter next time to bind it together more? Other than that lovely as a naughty treat!

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• Beckc

  27 October 2012

  Beckc commented on this recipe

  Ohhh my I have just made this and it taste and looks. Fab, even my fussy 9 year old licked the bowl out and was going yumm all the time. I did whisk the cream on its own and the cream cheese and suger, I used icing suger together then combined them together, and its worked brilliant, this will be a fav of our. :)

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• Kids Kitchen

  21 November 2012

  Kids Kitchen rated and commented on this recipe

  

  Made this a few times now and it comes out perfectly. Really fresh with the raspberries. I am not normally a massive fan of chocolate cheesecake and although sweet it's gorgeous!

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• aaron12345

  05 December 2012

  aaron12345 rated and commented on this recipe

  

  This could be the best tasting dessert I have ever made!

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• Catherine

  07 December 2012

  Catherine commented on this recipe

  I made this and it tasted amazing but the cheesecake bit didn't set but i think that was due to me not melting the chocolate properly. I would definitely give it another go.

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• oddspod

  28 December 2012

  oddspod rated and commented on this recipe

  

  I was a little underwhelmed at this cake. It came out ok, the base and top held together well, but it tasted cheap, like it came from a packet. I used Philadelphia and Tesco Extra Thick double cream, and McVities Digestives. Also, after 24 hours, the raspberries were dissipating into the filling and looked rather unappetising. I used frozen ones, so not sure it this was a factor. I also tried leaving the melted chocolate out of the filling, and putting it on top instead, so it came out like the pic (I really like it in the pic!) but it set hard before I could spread it out, and looked awful.... I'm glad I only did it for an experiment and not for other people!

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• Jessica101

  02 January 2013

  Jessica101 rated and commented on this recipe

  

  Very very easy! Made this as one of 3 trio of desserts for Christmas day. Loved it very much, all supermarkets were out of raspberries and so I emitted those and added baileys instead for an extra kick. Tasted wonderful! Try it!

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• Vic13

  13 January 2013

  Vic13 rated this recipe

  

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• gingerbear80

  30 January 2013

  gingerbear80 rated and commented on this recipe

  

  Made this for Christmas with raspberries I'd picked and frozen in summer. Was absoloutley delicious, and will definitely be trying again with this years raspberries.

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• Tanu

  09 February 2013

  Tanu rated and commented on this recipe

  

  I've just made this and it's delicious! The raspberries made it less sweet and complemented very well with the chocolate in the cheesecake mixture! It is also the easiest cheesecake I have ever made. I will definitely be making this again and again.

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• Tanu

  09 February 2013

  Tanu rated this recipe

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• cookiemonster799

  11 February 2013

  cookiemonster799 commented on this recipe

  SO easy, SO delicious. Be sure to whip the cream and cheese mixture until it is fairly stiff or it will end up too runny.

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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 37g, fibre 1.4g, salt 1.09 g

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