Pembrokes' Easy No-bake Raspberry & Dark Chocolate Cheesecake
Over a year ago
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Ingredients
- 300g Philadelphia Cream Cheese
- 200g Digestive (can use chocolate ones!) Biscuits
- 150g Dark Chocolate
- 200ml Double Cream
- 75g Sugar
- 150g Raspberries
- 80g Melted Butter
Accompaniment
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Method
-
1
Either bash, or food process the digestive biscuits until a fine crumble.
Melt the butter and mix in well with the crumbled digestive biscuits.
in an 8 inch flan ring, place the the crumbled digestives into the bottom and pat down with the back of a spoon.
Next, whisk/blend the cream cheese, double cream and sugar together until smooth, then gently stir in the raspberries.
Using a bain-marie (glass bowl over a pan of simmering water) melt the chocolate.
Mix approx 2/3rds of the chocolate into the cream cheese and rasperry mixture, then spoon onto the top of the digestive crumble base.
Smooth with a palette knife, then drizzle the rest of the melted chocolate over the top of the cheesecake.
Pop in the fridge to set/chill for approx 2-3 hours, and serve!
Chef's Tips
Use a flan ring with a push-up base to make extracting the cheesecake when ready to serve a lot less stressful!
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