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Rasp & Milk Choc Cheesecake

By karencoooks (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Total time
    • 4 hours chilling
  • Easy
  • Serves 8
Easy peasy


  • 175g digestive biscuits
  • 85g butter - melted
  • 100g milk chocolate
  • 300g soft cheese
  • 200ml double cream
  • 85g sugar (or less to taste)
  • 175g raspberries
  • 25g plan cholcolate - melted, to serve


  • STEP 1
    Whizz biscuits in food processor then add melted butter. Press into base of 23cm springform tin & chill.
  • STEP 2
    Melt milk chocolate in microwave on high for 45secs, stir then and put back in for another 45sec.
  • STEP 3
    Beat cream cheese, cream and sugar together until smooth. Stir in raspberries then add melted chocolate and quickly swirl through.
  • STEP 4
    Spoon over base, smooth top and chill in fridge for 4 hours or overnight.
  • STEP 5
    Swirl some melted plain chocloate over top before serving, if you like
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    Rating: 5 out of 5.1 rating
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