baked raspberry and milk chocolate cheesecake


Base: 85ml melted butter, 140g digestive biscuits made into crumbs, 1tbsp golden caster sugar
filling: 900g soft cheese, 250g golden caster sugar, 3 large eggs and one yolk, raspberries, 3tbsp plain flour  
topping: big bar of dairy milk, raspberries  

  1.  Preheat the oven to fan 160C. grease the tin with butter. For the base, melt the butter then stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. leave to cool while preparing the filling.
  2. For the filling, increase the oven temperature to fan 200C. beat the soft cheese until creamy. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl
  3. Whisk in the eggs and yolk, one at a time. Stir in the raspberries, the mixture should look creamy and airy.
  4.  Pour in the filling on top of the biscuit base, the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Let cool for around an hour. The cheesecake may get a slight crack on top as it cools.
  5. melt the chocolate, spread over the top and then arrange the raspberries over the surface - place in Fridge for as long as you can wait (until the chocolate has set)
  6. enjoy ♡

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