Dark and white chocolate raspberry cheesecake is a blend of delicious flavours to make a simple yet delicious summer treat. Creamy white chocolate and fresh raspberry cheesecake chilled and set on a dark chocolate biscuit base is perfect for when you’re entertaining – it’s a proper grown-ups dessert so you might want to plan ahead and have something else for the kids, as this is a really sophisticated pud. It’s just as nice served with a cup of afternoon tea and is a real treat for a special occasion – it even works great for a birthday, just make sure you take it out of the fridge an hour before you want to serve it so it’s softened a little. Delicious!
- 12 dark chocolate digestive biscuits (200g/7oz)
- 60g (2oz) unsalted butter, softened
- For the filling
- 200g pack white chocolate
- 300g (10oz) cream cheese
- 200g tub fromage frais
- 250g (8oz) fresh raspberries
- 20cm (8in) non-stick spring-form tin
Crush biscuits (in a polybag, using a rolling pin). Mix them with the softened butter and press the mixture into the base of the tin. Chill for 30 mins.
To make the filling: Put the white chocolate into a bowl over a pan of simmering water. Let it melt without stirring. Take off the heat and let it cool for 10 mins. Beat in the cream cheese and fromage frais until smooth. Fold in the raspberries, crushing them a bit to get a pinky, marbled effect in the cheese mixture.
Spoon the mixture over the biscuit base but leave it rough on the top. Chill for about 4 hours or overnight. Take out of the tin and put on a flat plate. Serve with a few more raspberries, if you like.