Raspberry & milk chocolate cheesecake

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olive magazine

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Recipe by 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 61-80

• redmonk

  10 May 2009

  redmonk rated and commented on this recipe

  

  Nice recipe, quick and simple to follow. We left it in the fridge overnight (set to 6 degrees) and after 24 hours it was still a bit runny. After another 24 hours with the temperature dropped down to 1 degree it was set. I'd recommend making sure you fridge is cold enough. Definitely going to be making it again, but possibly with gelatine in the cream mix to help solidify it a bit. Also might increase the quantity of the cream mix, as there seemed to be too high a base to mix ratio.

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• Sophie-lou

  20 May 2009

  Sophie-lou commented on this recipe

  tasted great, did not look like the picture

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• Hev

  06 June 2009

  Hev commented on this recipe

  Oh my word! I put on a few pounds just looking at the pic! Bye -bye diet! What a wonderful summer recipe!

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• Belkey

  07 June 2009

  Belkey rated and commented on this recipe

  

  Delicious, but having read the other comments, I lightly whipped the double cream and added some gelatine. Soooooooooo easy!

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• Frantic Flapjack

  08 June 2009

  Frantic Flapjack rated and commented on this recipe

  

  Very quick and easy to make and tasted fresh and delicious - also looked good. Didn't need gelatine. I used very thick double cream and this seemed to do the trick - set in 2 hours.

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• Rita

  09 June 2009

  Rita rated this recipe

  

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• Topsfizz

  18 June 2009

  Topsfizz rated and commented on this recipe

  

  Really easy to make, was very popular at the BBQ I took it to - there wasn't any left at the end of the day! Will definitely make this again!

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• C Shaw

  25 June 2009

  C Shaw rated and commented on this recipe

  

  Gorgeous. Very rich but worth every calorie. This was my first attempt at a cheesecake and I was very pleased with the results. I dusted with a little cocoa and drizzled with raspberry coulis along with the chocolate. Just delicious.

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• C Shaw

  25 June 2009

  C Shaw commented on this recipe

  Just realised other people had problems with it setting. My mixture was quite thick - I whipped the cream and cheese and used icing sugar in the mix which helped to thicken it. It was set (and partially eaten) after an hour and a half.

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• chocolatequeen

  04 July 2009

  chocolatequeen rated and commented on this recipe

  

  Quick and easy (and very tasty). I have made this twice - first with milk chocolate and today with white chocolate which was lovely. I whipped the double cream first - I think I would be a bit worried about it setting if I added the cream without whipping it first.

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• Valerie

  06 July 2009

  Valerie commented on this recipe

  This has been my favourite cheesecake recipe for ages so easy to make.Every time I have made it our friends have gone away with the recipe and then have given copies to their friends and family. I am now sending it to a friend in France.

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• Valerie

  06 July 2009

  Valerie rated and commented on this recipe

  

  Forgot to give it 5 stars

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• Kate Cooks

  09 July 2009

  Kate Cooks commented on this recipe

  Delicious and so easy to make. This will definitely become a favourite!

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• kiwichick1

  13 July 2009

  kiwichick1 rated and commented on this recipe

  

  Really easy and tastes fantastic!

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• tricia b

  15 July 2009

  tricia b commented on this recipe

  made this for a birthday dinner dessert, was delicious looked very professional,praises all round from guests looked as if I had spent ages making, not just 30mins and so easy, will defintley make again

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• Kate

  16 July 2009

  Kate commented on this recipe

  Made this for a dinner party and the best comment was it could be served in a restaurant. Absolutely delicious! Ive been using my leftover easter eggs for the chocolate too! :-)

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• colleen macdonald

  17 July 2009

  colleen macdonald rated and commented on this recipe

  

  excellent easy recipe and gorgeous! i also used philadephia light and extra flour which worked a treat. going to try it with strawberries tonight. ENJOY!

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• Alice

  19 July 2009

  Alice commented on this recipe

  I have made this cheesecake quite a few times now and I must admit it is a very easy one to make. I changed the raspberries for strawberries and used Green and Blacks white chocolate instead of milk chocolate. ABSOLUTELY DELICIOUS!!!!

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• RachsRecipes

  24 July 2009

  RachsRecipes commented on this recipe

  To get it to look more like the picture I used more raspberries than suggested and added some whole as I poured the mix in.

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• Daz - Keen Amateur!

  29 July 2009

  Daz - Keen Amateur! rated and commented on this recipe

  

  Too creamy. Easy to make though.

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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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