Double Chocolate Plump Raspberry Cheesecake

By Robert Goves of Relish Event Catering


For the base:

300g digestive biscuits

150g salted butter

30g cocoa powder

For the filling:

400g mascarpone cheese

400g cream cheese

400g double cream

600g white chocolate

For the jelly topping:

250ml Bottle Green Plump Summer Raspberry cordial 

4g gelatine 


1 Line the base of a 10inch springform tin with greaseproof paper. 

2 Blend the digestive biscuits with the cocoa powder in a food processor to the texture of bread crumbs, and transfer to a bowl. 

3 Melt the butter and pour onto the prepared biscuit mix. Combine this mixture well and then press into the base of the springform tin. Put this in the fridge while you prepare the filling. 

4 Combine the mascarpone and cream cheese in a bowl with a whisk. 

5 In a separate bowl, whip the double cream to soft peaks.

6 Melt the white chocolate over a bain marie, then add to the cream cheese mix and combine thoroughly. Then fold the whipped cream through the cream cheese mix. 

7 Pour the completed mix into the springform tin. Be sure to spread it thoroughly with a palette knife to create a smooth surface to pour the jelly topping onto later. Put it in the fridge to set for around 30 minutes. 

8 To make the jelly topping, heat the cordial in a saucepan and dissolve the gelatine (as per packing instructions) into it. Allow this to cool, and then pour onto the cheesecake. 

9 Set this for around two hours, then slice and serve!  




There are 0 comments

Leave a new comment