Rated 5 out of 5 based on 2 votes
- 250 g butternut snap biscuits
- 150 g unsalted butter (melted)
- 200 g dark cooking chocolate
- 500 g cream cheese
- 395 g sweetened condensed milk
- 1 1/2 cup thickened cream
- 2 Tbls boiling water
- 3 1/2 tspn powdered gelatine
- 500 g fresh raspberries
- 250 g frozen raspberries
- 2 Tbls caster sugar
- 2 tspn powdered gelatine
Grease a 22cm springform tin and line the base and sides with baking paper. Blitz the biscuits in a food processor until they resemble fine crumbs, then add in the melted butter and process until combined. Pour the biscuits into the tin and using the back of a spoon, spread evenly across the tin and press down firmly. Refrigerate until needed.
Place the chocolate into a heatproof bowl over a saucepan of simmering water (make sure the water doesn’t touch the bowl). Using a metal spoon, stir the chocolate until it is completely melted and smooth. Set aside to cool for about 5 minutes.
Meanwhile, process the cream cheese, condensed milk and cream in the food processor until smooth. Then place boiling water in a small heatproof jug, sprinkle gelatine over the top and whisk with a fork until gelatine is dissolved. Then add the gelatine and the chocolate to the food processor with the cream cheese mixture, process until smooth.
Take the biscuit base out of the fridge and pour over a thin layer of the chocolate mixture, about 1cm. Then place your raspberries on top of this layer (you want to leave about a 1.5cm border around the raspberries, so that when you pour the rest of the chocolate mixture over, the raspberries will be enclosed and it will be a nice surprise when the cake is cut open!). Once you’ve placed all the raspberries, gently pour the rest of the chocolate mixture over, smoothing the top with a spatula if needed and tap on the bench a couple of times to remove any air bubbles. Put in the freezer until needed.
For the raspberry gel topping, heat the frozen raspberries in a small saucepan over low heat until soft, then mash with a fork and push pulp through a sieve to get the juice – you’ll need about a 1/4 cup of juice in total. Then stir raspberry juice and caster sugar in a small saucepan over low heat, until sugar is dissolved. Remove from the heat, sprinkle over the gelatine and whisk with a fork until gelatine is dissolved. Set aside for 10mins to cool, then pour over top of cheesecake. Refrigerate cheesecake for about 6hrs or until gel has set.
Leave a Review
This looks yummy!!