Creamy, sugary and sweet cheesecake, good after a sunday roast!
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Crush up 250g chocolate chip biscuits into a bowl whilst melting 50g butter. Once the butter has melted, add it into the biscuits and stir.
Whisk 250g mascarpone, 100g caster sugar together with an electric whisk. Then gradually add the double cream making sugar the 1st layer of filling doesn't go to runny, the mixture should be thick enough so that it looks like whipped cream
Layer the biscuits and the 1st layer of filling so that the biscuits are at the bottom and then put it into the fast freezer.
Now melt 400g milk chocolate and 200g white chocolate in separate saucepans making sure it doesn't burn. Once it is all melted, put the chocolate into separate bowls to be cooled in the fridge.
Once all the chocolate is cooled, take the milk chocolate and the half done cheesecake and pour the melted chocolate over the top ensuring the it doesn't seep through the 1st layer of filling. This chocolate layer is the 2nd layer of filling, then place it into the fast freezer.
Next, wash the raspberries and pat them dry very lightly so that they aren't wet when dealing with them. This is optional but you could dip the raspberries into the white chocolate or after presenting them beautifully on the cheesecake you can drizzle the white chocolate over, all your choice.
Finally, take the layered cheesecake out of the freezer and layer the raspberries. Then put it back into the fast freezer to set and cool. Enjoy!