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Raspberry and milk chocolate cheesecake

• Fran Warde

Published: January 21, 2015 at 9:04 AM

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Serves 4

Easy

Total time: 30 mins

+ chilling

A star rating of 5 out of 5.3 ratingsRate

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Who doesn’t love cheesecake? This chocolate raspberry version makes a really indulgent dessert. Use good-quality chocolate and leave the raspberries out if it’s the wrong time of the year.

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Try this raspberry and milk chocolate cheesecake, then check out our raspberry cheesecake, vanilla cheesecake, chocolate cheesecake, no-bake cheesecake and more indulgent cheesecake recipes.

Ingredients

Nutrition

• 180g digestive biscuits

• 75g butter

  melted

• 100g milk chocolate

• 300g cream cheese

• 200ml double cream

• 75g sugar

• 150g raspberries

• icing sugar

• melted Chocolate

  to serve (optional)

Nutrition: per serving

• kcal382
• fat31.6g
• saturates18.5g
• carbs23.2g
• fibre0.7g
• protein2.9g
• salt0.55g

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Method

• step 1

  Baking this for someone special? Check out more of our party cake ideas here
  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.

• step 2

  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.

• step 3

  Spoon into the flan ring and smooth the top with a palette knife, then chill in the fridge for 2 hours. Serve dusted with icing sugar and a little melted chocolate if you like.

Got you in the mood for cheesecake? Try our top cheesecake recipes here.

Authors

Fran Warde

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A star rating of 5 out of 5.3 ratings

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