Raspberry & milk chocolate cheesecake

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olive magazine

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1. Video tutorial: Melting chocolate

1. Crumble the digestives in a food processor, add the melted butter and mix well. Place in a 20cm flan ring with a push-up base and pat down with the back of a spoon. Melt the chocolate in a microwave or a glass bowl set over a pan of simmering water. Mix the cream cheese, cream and sugar together until smooth. Add the raspberries and stir in, then add the melted chocolate and quickly swirl through. Spoon into the flan ring and smooth the top with a palette knife, then place in the fridge and chill for 2 hours. Serve dusted with icing sugar and a little melted chocolate if you like.

Making it your own

Who doesn't love cheesecake? Use good-quality chocolate like Green & Black's, after all it is for you, too. Leave the raspberries out if you want to make this at other times of the year.

Per serving

765 kcalories, protein 5.7g, carbohydrate 46.4g, fat 63.2 g, saturated fat 37g, fibre 1.4g, salt 1.09 g

Latest comments and suggestions

Results 41-60

• Madmol

  13 November 2008

  Madmol commented on this recipe

  Made this last Saturday for dinner party and used low fat cream cheese. Unfortunately didn't set as firm as it should have done so would probably not use low fat again or if I did would use gelatine with it. it still tasted nice and everyone enjoyed it.

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• Laura Jane

  24 November 2008

  Laura Jane rated and commented on this recipe

  

  This was so scrummy I made it twice in 1 week. I increased the biscuit base by 1.5 times and added gelatine to the cream mixture to make it more solid.

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• Laura Jane

  24 November 2008

  Laura Jane commented on this recipe

  Increased biscuit base ingredients to x 1.5 and added gelatine to the cream mixture to make it more solid. It was so scrum I made it twice in 1 week!

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• RachelG

  13 December 2008

  RachelG rated and commented on this recipe

  

  My favourite recipe - this gets requested over and over, and doubles up so easily too. It also works with white chocolate and strawberries.

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• Mary

  11 January 2009

  Mary rated and commented on this recipe

  

  Yummy, yummy, yummy!!!! Best cheesecake I have made for a while, whilst expensive to make this time of year as raspberries are expensive....but it was worth every penny. I guess you could leave the raspberries out but they really make it. Little tip: Found the cheesecake was better left in the fridge over night. I made it and left it in the fridge for about 4 hours before cutting and it was still a little runny, overnight and and its perfectly set.

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• Orla

  14 January 2009

  Orla rated this recipe

  

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• Kelly

  24 January 2009

  Kelly rated and commented on this recipe

  

  Very easy to do and very delicious. For a lower fat solution I used low fat yoghurt instead of cream, extra low fat soft cheese and light digestives ... was just as delicious and went down a treat with everyone.

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• Penyfai

  24 January 2009

  Penyfai rated and commented on this recipe

  

  My first attempt at cheescake and this was lovely. The mix is really smooth. Quite costly if out of season, but great as a treat...

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• Ste

  15 February 2009

  Ste rated this recipe

  

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• Steve D

  03 March 2009

  Steve D commented on this recipe

  My first effort at a cheesecake and everyone loved it!

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• Mogbury

  05 March 2009

  Mogbury rated and commented on this recipe

  

  I'm an idiot cook and this is idiot-proof! Also it's very light and tasty. Everyone loved it.

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• kwarner

  14 March 2009

  kwarner commented on this recipe

  Don't try this recipe. I made it ahead of time so it had 7 hours to set yet it didn't and when i took it out of the tin I was left with an awful mess and no cheesecake. Big disappointment.

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• DylanJude

  19 March 2009

  DylanJude commented on this recipe

  Not sure what recipe you followed kwarner, but I've made this cheesecake several times with fantastic results each & every time!!!!

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• pink_pixie

  28 March 2009

  pink_pixie rated and commented on this recipe

  

  A little piece of heaven!!

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• katiegregory

  30 March 2009

  katiegregory rated and commented on this recipe

  

  What a hit this was - made me look like a competent chef without any hassles at all, plus got brownie points from the in-laws! Worth a try and really is so easy.

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• bisa

  11 April 2009

  bisa commented on this recipe

  i made this for a family occaison so almost doubled the recipe as found it a bit small. i used low fat philadelphia cheese and whipped single cream and it was delicious, i will definetly make this again.

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• Jo H

  14 April 2009

  Jo H rated and commented on this recipe

  

  I agree with all those whose cheesecake was a great success. I made it for Easter lunch and I was very happy with the end result. I used fresh strawberries though and I left it over night in the fridge. When it was time to serve it I sifted some cocoa powder on top and put some chocolate chips. Everyone loved it.

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• Sheree McAleenan

  17 April 2009

  Sheree McAleenan commented on this recipe

  thank u very much it was really lovely and now everyone thinks I am a brilliant cook, I also added a special ingrediant which was white chocolate buttons which give it that little bit of a surprise to my guests

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• Debs

  26 April 2009

  Debs commented on this recipe

  This was fabulous. My 11 year old son cooked it for us and it turned out wonderfully. Note - it definitely serves more than 4 - I would say at least 6 and possibly 8.

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• kasey

  26 April 2009

  kasey commented on this recipe

  ver good and easy to make tumbs up

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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

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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