This is a sweet and indulgent cheesecake that ticks all the boxes. The smooth, creamy cheese topping is interspersed with sharp and sweet raspberries, all layered over a rich and crunchy biscuit base. The following recipe is fairly simple, but do take plenty of time to make this the luxurious pudding it truly is.
Ingredients
· 300g cream cheese
· 250g mascarpone cheese
· 300ml double cream
· 2 x 300g white chocolate bar
· 500g biscuits e.g. digestives/malted milk
· 50g unsalted butter
· 300g raspberries
· 30g icing sugar
Method
1. Crush the biscuits until completely ground, by putting them in a food bag and bashing with a rolling pin, or grinding them down in a large mixing bowl, or using a food mixer.
2. Melt the butter and add it to the biscuits crumbs so the mixture is fairly solid but still a bit crumbly.
3. Add the biscuit mixture to a cake tin and pat till flat.
4. Leave to set in the fridge for approximately 30 minutes.
5. Begin melting the chocolate in a glass bowl over a small pan of hot water on a low heat. Stir occasionally.
6. Mix the cream cheese and mascarpone cheese together with a whisk until well combined.
7. In a separate bowl, whisk the double cream until thick and soft peaks form.
8. Finally, add the cooled, melted chocolate to the mixture and whisk thoroughly until the mixture is smooth and thick. Gently stir in half of the raspberries.
9. Take the set biscuit base out of the fridge and scatter the other half of the raspberries (leaving a handful for decoration) evenly over it.
10. Spoon the mixture over the cooled and set biscuit base, using a palette knife gently to ensure a smooth top.
11. Return to the fridge to cool for as long as possible, until the topping is set.
12. Finally decorate with a handful of raspberries, and sieve over some icing sugar.