Raspberry & Dark Chocolate Cheesecake

I took a few artistic liberties with this cheesecake. Originally it was a strawberry cheesecake tart but I figured, what the hell, I’ll make it better! Original recipe at http://www.theyucadiaries.com/2011/03/22/strawberry-cheesecake/. Next time I’d also mix some raspberries and swirls of chocolate into the actual mix… My altered recipe below:

Raspberry and Dark Chocolate Cheesecake

Ingredients:

Crust-

  • 1 pack scotch fingers
  • 100g butter
  • 3 tbsp brown sugar

Filling-

  • 1 package cream cheese, softened
  • 1 can sweetened condensed milk
  • 1 cup light sour cream
  • 3 tbsp  lemon juice
  • 1 egg, plus one yolk

Topping-

  • Fresh or frozen raspberries
  • 150g dark cooking chocolate
  • 1/4 cup cream

Method:

  1. In a food processor, crush the scotch fingers.
  2. Mix in the melted butter.
  3. Press into the tart pan making sure it is firm and all the way up the sides.
  4. Sprinkle the brown sugar over the base and press in.
  5. In a separate bowl mix the cream cheese, sour cream, condensed milk, lemon juice and eggs. Mix well to ensure it is blended fully.
  6. Pour into the base. Bake for 25 mins at 180 degrees.
  7. Remove and let the cheesecake cool completely.
  8. Place a bowl in a saucepan of hot water. Inside add the chocolate and melt.
  9. Add the cream and mix until a thick, silky consistency.
  10. Spread over the cooled cheesecake.
  11. Place some cream in a small plastic bag. Snip the end off and use to draw some patterns on the top of the chocolate.
  12. Place raspberries on top and refrigerate.

Enjoy- this was a real crowd pleaser at prac today!

 

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