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Member recipe

Rasp & Milk Choc Cheesecake

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Serves 8

Easy peasy

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  • 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


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

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