Chocolate Raspberry Cheesecake
We were celebrating Chinese New Year this weekend with family and I volunteered to make the dessert. Having no idea what one would make for a Chinese dessert I stuck with something safe like chocolate… well doesn’t everyone love chocolate?
The rest of the meal was traditional and outstanding and I pinched a few ideas which I hope to make at some point.
But back to the chocolate! I prefer baked cheesecakes to the ‘set’ cheese cakes and this is the first time I have made one with 70% chocolate. The 70% cocoa chocolate produces a rich chocolate flavour without the cheesecake being too sweet and the addition of raspberries offers a good contrast in flavour. You could use blackberries of cherries if you prefer.
- 150g plain biscuits
- 60g butter, melted
- 1 tablespoon cocoa
- 250g dark chocolate (70%), chopped
- 25g butter
- 250g cream cheese
- 1/2 cup castor sugar
- 250 sour cream
- 2 eggs
- 200g fresh raspberries
- Preheat oven to 160 degrees centigrade.
- Crush or process biscuits in a food processor to fine crumbs.
- Add cocoa and melted butter (60g) to biscuit crumbs and mix.
- Press mixture into the base of a 9 inch spring form cake tin ( I used my mini cake moulds).
- Place a layer of raspberries on top of the biscuit mix and save a few raspberries for decoration.
- Place sugar and cream cheese in a bowl and whisk till smooth (I use an electrical which is much easier).
- Once smooth add sour cream and eggs and whisk till light and creamy.
- Melt chocolate in microwave in 30 second burst and stir in between each burst.
- Add the 25g butter to the melted chocolate and mix well.
- Add chocolate to the cream cheese mixture whilst whisking the mixture at the same time to keep the chocolate smooth and prevent it from setting.
- Quickly pour the mixture onto prepared biscuits and raspberry base.
- Bake for 1 hour. Mixture should be set in the middle but still a little wobbly.
- Allow to cool completely before removing from the cake tin.