Because tarty’s just a whole lot better with a bit of sweet thrown in…
As I mentioned around this time last year, Mitch is more of a cheesecake lover than a cake lover. I for one would happily gorge myself on either or, but apparently not everyone goes ga-ga at all things dessert! I made him two cheesecake’s my favourite being this Raspberry and Chocolate Cheesecake I found the recipe for here. I loved the sweetness of the chocolate off set by the tart flavour of the raspberries wrapped up in a sea of creamy deliciousness.
For the second cheesecake, I experimented with strawberries and whiskey and my thrown together last minute cheesecake ended up being the birthday boy’s favourite (woohoo!). As pleased as I am that he enjoyed it, I need to tweak the recipe a little more before sharing it here (it came out a bit sloppy). Watch this space if Strawberry and Whiskey Cheesecake sounds like something you might want to go at with two large dessert spoons and a growl (to deter young children and spouses).
As delicious as this cheesecake is (and oh my is it addictive!) I do want to mention that it will only taste as good as the Milk Chocolate you use. Do not use cooking chocolate or your local store’s own brand chocolate. You will be really disappointed and that will make me sad! Use a high quality chocolate that you have possibly tasted melted and could in a squeeze eat an entire block of and not get bored. The raspberries are also a big deal in this recipe so this time of year when they are in season is perfect. You don’t actually need as many raspberries as I’ve listed but a few extras can’t hurt and this way you can taste test one or two (or three, or four) and throw out any stragglers that look a little dodgy. Extra raspberries for on top will be awesome too!
100g (3.5oz) of Milk Chocolate (good quality eating chocolate)
300g (10oz = 8oz pack + 1/4 cup + 1Tbsp) of Cream Cheese
200g (1/2 of a 14oz box of Graham Crackers) or 13 x Digestive Biscuits
75g (1/3 cup) of Double Cream (48% fat, but Heavy Whipping Cream works too)
75g (1/4 cup + 3 Tbsp) of Caster Sugar (Superfine Sugar)
200g (about 1 and a half cups) of Fresh Raspberries, rinsed and dried
Icing Sugar (Confectioners Sugar), for dusting
Extra Chocolate, melted and drizzled on top
You’ll need a 20cm/8inch round tin. For anyone who hasn’t made a cheesecake before, you’ll need either a non-stick spring-form tin or a loose bottomed cake tin. Shallow tins are easiest (eg. a flan tin) but I managed to wobble mine out of a deep loose-bottomed cake tin without any dramas. The only absolute requirement is that there’s some way to lever out the cheesecake once set, an ordinary cake tin without a removable bottom is a no-no unless you’re cool with cutting the cake in the tin and scooping pieces out (or if you’re just going at it with a spoon on a Saturday night in front of the telly, no judgement here!).
Grease your tin a little for easy cheesecake removal
Melt 100g of chocolate in a microwave safe jug or bowl or in a bowl over gently simmering water. Set aside
In a food processor (or my case a very overworked blender that I shake so the biscuits hit the blades) crumble your biscuits finely. You could also place your biscuits in a large ziplock bag and crush them with a rolling pin
Place the biscuit crumbs into a small bowl and pour in the melted butter
Once the butter is well mixed through, place the crumb mixture into your greased tin and spread with the back of your spoon until smooth and even
In a large bowl gently beat the cream, sugar and cream cheese until smooth and combined (should only take a minute)
Pour in the raspberries
Pour in the melted chocolate
Now you just need to give them a very quick stir through. You want a kind of ripple effect so literally you just flick the spoon through the mixture quickly 2 or 3 times and you’re done
Pour the mixture on top of your biscuit crumb base
Smooth the mixture with the back of your spoon
Cover with cling film and place in the fridge for a minimum of 2 hours
Pull it out when you’re ready to serve and gently remove the cheesecake from the tin and onto a plate. Decorate however you like. I loved it with drizzled melted chocolate (about half a small block) and extra raspberries (lots of them!)