Chocolate Raspberry Cheesecake
/ 2 1/2 oz butter
/ 8oz Digestive Biscuits or Honey Graham Crackers
/ 7 fl oz fresh whipping cream
/ 7 oz cream cheese
or 1 pint raspberries
and extra for decorating the top how you wish.
Mini White chocolate chips
enough to put one inside each of your raspberries and some for decoration on top.
/ 1/4 cup of unsweetened cocoa powder
Icing sugar / powdered sugar (Optional
if your berries are not very sweet. Taste them and you will know!)
Make the Base
Crush the cookies in a food processor or in a bag with a rolling pin.
Melt butter and add to the cookie crumbs and combine with a fork.
Put the mixture in an 8 inch loose bottom pan and leave in the fridge.
Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. And add the cocoa powder.
Add the cream cheese and mix in well.
Fill your raspberries with the chocolate chips.
Add the filling to the tin and push the raspberries into the filling and smooth over. Arrange the fruit on the top with any other decorations you wish.
Place in the fridge for 4 hours MINIMUM. Dust with powdered sugar if you wish.
Please note you will need 4 hours minimum chill time.
Recipes copyright of Lovefoodies.com 2018