Sweet Treats: Raspberry & Chocolate Cheesecake

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I have been neglecting the blog recently. And this is due to my oven being broken and also spending way too much time outdoors. This summer has not been very hot but then I guess I am getting used to the English mild temperatures. Unfortunately my oven decided to give up on me and it seems to be on a mission to wreck every cake I make. So let’s keep the fingers crossed for the engineer to fix it up really quickly.

On the other hand I found a new yummy recipe for an unbaked cheesecake. I have been experimenting a bit with fresh fruits. I know raspberries and chocolate are a superb combination and so I have tried to mix them into the cheesecake. First, I thought it would be a great idea but then I realised that raspberries have fallen apart very quickly and therefore they got a bit lost in the mixture. So I decided to place raspberries on the biscuit base and to keep them intact. I was delighted that the raspberries did not get crushed. But I quickly realised it is not so easy to spread the chocolate on top of them. However the final cheesecake looked really lovely and tasted delicious.

This cheesecake is very rich and the best way it to keep it chilled. I would strongly recommend to take it out of the fridge about half an hour before serving as it is much easier to cut. Also I prefer to eat it at the room temperature.

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Sweet Treats: Raspberry & Chocolate Cheesecake (serves 8-10)

Ingredients
170 g digestive biscuits
35 g melted butter
1 tbsp golden sugar
350 ml double cream
200 g soft cream cheese
40 g icing sugar
300 g dark chocolate
200 g fresh raspberries

Line the sides of 9 inch cake tine with baking paper, preferable one with high sides. Brush the side of the tin with melted butter in case the paper does not want to hold on the sides . Crush biscuits with the rolling pin, until they become breadcrumbs. Then mix with golden syrup and butter. Press the crushed biscuits to the cake tin and level out, then leave in the fridge to set.

Place washed and dried raspberries on top of the biscuit base.

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Melt the dark chocolate over the boiling water and set aside to cool. Whip the double cream until it thickens, then add icing sugar and cream cheese. Finally add cooled chocolate to the mixture and mix well. Once all the chocolate is incorporated with the cream, transfer the mixture to the tin and spread carefully over the raspberries.

Leave the cheesecake to set in the fridge for at least 4 hours before serving.

by Maria

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Sweet Treats: Chocolate & Passionfruit Cheesecake

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I cannot say I am the biggest fan of cheesecakes. There is however a few exceptions that make me ever so tempted to try. I do love lemon&lime cheesecake by Nigella. It is rich, creamy and so lush. Well I am not one of those people that would be worried to use too much double cream.

I have never tried to make no-baked cheesecake until last week. It has been bugging me for a while as my oven seems to be giving me a bit of a hard time these days. And so I decided to experiment. This recipe takes literally 20 minutes to make and tastes delicious. So I hope you enjoy it too 😉

I also decided to lighten up the richness of the chocolate and cream with tangy and fresh passion fruit. It works very well and does not seem to spoil the solid texture of the cheesecake. Feel free to decorate the top with fresh raspberries or strawberries. Their bright red colour would make this dessert even more delightful.

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Sweet Treats: Chocolate & Passionfruit Cheesecake (servers 8-10)

Ingredients
150 g digestive biscuits
30 g melted butter
1 tbsp golden sugar
300 ml double cream
100 g soft cream cheese
40 g icing sugar
300 g dark chocolate
2 passion fruits

Line the sides of 9 inch cake tine with baking paper. This helps when you later try to get the cheesecake out of the tin. Crush biscuits until they form a breadcrumb texture. Then mix with golden syrup and butter. Press the biscuits to the cake tin and leave in the fridge to set.

Melt the dark chocolate over bain-marie and set aside to cool. Whip the double cream then add icing sugar and cream cheese. Add cooled chocolate to the mixture and passion fruit. Mix well and then transfer to the cake tin.

Leave the cheesecake to set in the fridge for at least 4 hours before serving.

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by Maria