Recipe of the Month
Who can resist to a delicious Chocolate and Raspberry Cheesecake served with Vanilla Ice cream?
Chocolate and Raspberry Cheesecake with Vanilla Ice Cream
Serves 8
Base
- 150g Chocolate Digestives, processed into crumbs
- 60g Unsalted Butter, melted and cooled slightly
- 1tbsp White Caster Sugar
Cheesecake
- 500g Full Fat Cream Cheese
- 180g White Caster Sugar
- 4 Large Free Range Eggs
- 1tsp Cornflour
- 1tsp Vanilla Extract
- 200g Thick Greek Yogurt
- 1tbsp Lemon Juice
- 200g Good Quality Dark Chocolate, preferably around 70% cocoa solids, melted and cooled slightly
- 250g Fresh Raspberries
1. Preheat the oven to 180⁰C/350F/Gas Mark 4. Stir the digestive crumbs and sugar into the melted butter. Press into the base of an 8” springform cake tin. Bake for 30 minutes. Reduce the oven to 150⁰C/300F/Gas Mark 2.
2. In a large bowl, beat the cream cheese with an electric hand whisk, then the sugar and eggs. Mix in the cornflour well, then the vanilla and yogurt. Stir in the melted chocolate and mix well. Pour into the tin on top of the cooked base.
3. Bake for an hour to a 1 ¼ hours, place a sheet of parchment on top if the top starts to brown too much. Switch off the oven and leave the cheesecake in the oven and leave to cool completely.
4. Remove the cheesecake from the tin and decorate with the raspberries. Serve with some cheeky vanilla ice cream.