Chocolate Crusted Cheesecake
2 x 200g packets chocolate thins 200g butter, melted 500g cream cheese 250g ricotta or cottage cheese 3/4 cup caster sugar 1 tablespoon powdered gelatine dissolved in 1/4 cup boiling water 1 1/2 cups cream, whipped 2 1/2 cups fresh or frozen raspberries
Lightly grease a 23cm spring form cake pan. Finely crush the biscuits in a food processor. Combine with the melted butter. Press onto the base and sides of the pan. Refrigerate until firm.
Beat the cream cheese, ricotta and caster sugar together. Stir in the dissolved gelatine. Fold in the cream. Lightly fold 2 cups of raspberries through the mixture and pour into the biscuit shell. Refrigerate, until set. Top with the remaining raspberries before serving.
Made in 45 minutes + chilling
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