Raspberry Cheesecake
| Serves: | 6 – 8 |
|---|---|
| Preparation time: | 30 minutes |
| Cooking time: | 2 hours |
Ingredients
- 100g digestive biscuits
- 150g amaretti biscuits
- 75g melted butter
- 150g milk chocolate
- 300g cream cheese
- 200ml double cream
- 75g sugar
- 150g raspberries
Equipment
- Kenwood Food Processor fitted with knife blade
Method
- Place the digestives and 80g amaretti biscuits into the Kenwood food processor and process until they look like breadcrumbs. Add the melted butter and pulse until well mixed. Place in a 20cm flan ring with a push-up base and pat down with the back of a spoon. Leave to Chill for 15 minutes. Wash the food processor.
- Gently melt 100g chocolate in a microwave or a glass bowl set over a pan of simmering water. Leave to Cool slightly.
- Place the Cream cheese, cream and sugar together in the food processor and Mix until smooth, pour in the melted chocolate and pulse on a low speed until the chocolate is swirled in the cream cheese mix. Do not over mix.
- Sprinkle the raspberries over the bottom of the biscuit base. Top with the chocolate cream cheese mix and smooth with a palette knife, then place in the fridge and chill for 2 hours.
- Place the remaining amaretti biscuits and chocolate in the small food processor bowl and process until roughly chopped. Sprinkle over the cheesecake just before serving.
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