Raspberry and Milk Chocolate Cheesecake

It seems I manged to over estimate just how many tubs of cream cheese I needed to buy for the 'disastrous' White Chocolate Cheesecakes with Crushed Mini Eggs!  So with the surplus sitting in the fridge taking up valuable space and edging ever closer to their expiration date I psyched myself back into a kitchen groove ... which has been sadly laking of late.  I wasn't convinced a cheesecake was the best place to start back at, owing to the aforementioned Easter flop, but Hubby loves a cheesecake and I knew it didn't really matter how disasters the results were he would still eat it!  That said I did steer away from the baked variety!!

Raspberry and Milk Chocolate Cheesecake

180g digestive biscuits
75g butter, melted
100g milk chocolate
300g cream cheese
200ml double cream
75g golden caster sugar
150g raspberries
Icing sugar
Chocolate, melted, to serve (optional)

Crumble the digestives on a food processor, add the melted butter and whizz to fine crumbs.  Put in a 20cm tin with a push up base and pat with the back of a spoon.

Melt the chocolate in a microwave or 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.

Spoon into the tin and smooth the top with a palette knife, then chill in the fridge for 2 hour.  serve dusted with icing sugar and a little melted chocolate if you like.

Serves 8

Olive Magazine (no idea which one!)

 

Keeping true to my bad form in the kitchen, I misread the recipe while whipping this number up and managed to omit the cream!  This fopar didn't seem to have a huge effect on the end result (though it would be interesting to see what difference it does make) and even a non cheesecake lover like myself found it quite nom-able.