Now this recipe is probably one of my all time favourites so if there’s one that you’re gonna have a go at, it’s this one. It’s a No-bake Chocolate & Raspberry cheesecake and if you aren’t already sold, then feast your eyes on just how good it looks!
Chocolate & Raspberry Cheesecake Recipe
For my ganache I decided to go with 50% milk and 50% dark chocolate, but you can really do whatever you like (there are no rules!) Just make sure that you opt for a chocolate bar with a decent % of cocoa solids because you want it to taste like an expensive ganache. A low % of cocoa solids is usually an indicator that the bar of chocolate you’re buying has barely any cocoa in it and is instead packed with a ton of sugar to compensate. I’d recommend a minimum of:
- 40% cocoa solids for milk chocolate
- 70% for dark chocolate
The milk chocolate I used was Cadbury’s new ‘Darkmilk’ which contains 40% cocoa solids but don’t be fooled this is NOT dark chocolate its just decent quality milk! Did you know the good ol’ regular Cadburys bar only contains 23% cocoa solids, which I think is absolutely criminal! I’m sure it’d have even less if the EU hadn’t made it a law that in order for a bar of chocolate to classed as ‘Milk’ it must contain a minimum of 20% cocoa solids. Over in the US, the law states a bar of milk chocolate only needs to have 10% cocoa solids in it…..everything really is so much worse over there.
Anyway I’ll stop being a nerd now, I hope you enjoy my recipe!
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Chocolate and Raspberry cheesecake
Ingredients
- 250 g digestive biscuits
- 80 g melted butter
- 500 g cream cheese
- ½ tsp vanilla extract
- 100 g milk chocolate
- 100 g dark chocolate
- 200 ml double cream
- chocolate shavings
- 20 raspberries
Instructions
- Add the digestive biscuits to a food processor and blitz until they form a coarse crumb. Add the melted butter and blitz again. Transfer the crumb to a 8 inch springform pan that has been lined with parchment paper and lightly press the biscuit base with the bottom of a glass. Chill for 15 minutes.
- Using an electric whisk, mix together the cream cheese, icing sugar and vanilla extract. Transfer this mix into your springform pan and smooth using an offset spatula (or the back of a spoon!) Place in the fridge to chill for 1 hour.
- Melt together your chocolate and cream in the microwave using 30 second intervals, removing and stirring in between. Pour the ganache over the cream layer and refrigerate overnight.
- Top with raspberries and chocolate shavings and then enjoy!
