Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Raspberry Cheesecake

Cooking time: 
1-2 hours
6 – 8
Preparation time: 
15-30 minutes
  • 100g digestive biscuits
  • 150g amaretti biscuits
  • 75g Stork tub, melted
  • 150g milk chocolate
  • 300g cream cheese
  • 200ml double cream
  • 75g sugar
  • 150g raspberries
  • Kenwood Food Processor fitted with knife blade
  1. Place the digestives and 80g amaretti biscuits into the Kenwood food processor and process until they look like breadcrumbs. Add the melted Stork 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.
  2. Gently melt 100g chocolate in a microwave or a glass bowl set over a pan of simmering water. Leave to cool slightly.
  3. 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.
  4. 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.
  5. 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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