Cheesecake or chocolate tart? When you’re hungry for cake, you don’t have to decide anymore! We present you with the best of both worlds. Explore the recipe:
Chocolate Cheesecake with raspberries
Prep and cook time: 1 h 30 min
cooling & chilling time: 12 h
Can be frozen
For the base:
200 g | 1 1/2 cups chocolate digestive biscuits, about 12 biscuits
2 tbsp hazelnuts
60 g | 1/4 cup butter, melted
3 tbsp caster sugar
1 pinch salt
For the filling:
120 ml milk
150 g | 1 cup milk chocolate, chopped
150 g | 1 cup dark chocolate, chopped
675 g | 3 cups cream cheese, at room temperature
225 g | 1 cup caster sugar
4 large eggs, at room temperature
1 1/2 tsp vanilla extract
2 tbsp cornflour
150 g | 1 cup fresh raspberries
assorted flowers, optional
1 For the base: Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2 Pulse together the biscuits, hazelnuts, melted butter, sugar, and salt in a food processor until the mixture resembles rough, wet sand.
3 Pack into the base of a 20 cm | 8″ springform cake tin, smoothing flat with the back of damp tablespoon; make sure to press the mixture partway up the sides of the tin.
4 Bake for about 15 minutes until dry to the touch. Remove from the oven to a wire rack to cool.
5 For the filling: Combine the milk and both chocolates in a heatproof bowl. Set over a half-filled saucepan of simmering water, stirring until smooth and even. Remove from the heat and set aside.
6 Beat together the cream cheese and sugar in a separate mixing bowl until thoroughly combined, about 2-3 minutes.
7 Beat in the eggs, one by one, and then stir in the vanilla extract and cornflour.
8 Gradually beat in the chocolate mixture until fully incorporated. Pour over the baked biscuit base.
9 Bake the cheesecake for 45-50 minutes until set and dry on top; a toothpick inserted 2.5 cm | 1″ from the outside edge should come out clean.
10 Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 1 hour.
11 Remove from the oven and let cool to room temperature on a wire rack before covering and chilling overnight.
12 To serve: When ready to serve, turn out the cheesecake from the tin and garnish with raspberries and flowers, if using, before serving.
When ready to serve, cut into portions with a warm, wet knife.
Let it melt on your tongue and in your mouth.
Cover: StockFood / The Kate Tin / #12460292