- 200g of digestive biscuits.
- 100g of butter melted.
- 300g of cream cheese.
- 200g of mascarpone cheese.
- 300g of milk chocolate.
- 100g of dark chocolate.
- 2 punnets of raspberries.
- A flake.
You will also need a loose base cake tin and some grease proof paper, use the paper to line the tin and set to one side ready to start compiling the cheesecake.
Measure out your digestive biscuits and place in a sandwich or ziplock freezer bag and start bashing with a rolling pin until broken down into a fine crumb. This is find the most efficient and mess free method and quite therapeutic too! Next measure out your butter place in a ceramic bowl and melt in the microwave for approximately 40 seconds.
Once those two processes are complete combine the butter and biscuit crumb and mix until it is all coated and then press the mixture firmly and evenly over the base of the cake tin.
Now onto the cheesecake topping, add both the cream cheese and mascarpone cheese into the bowl of a mixer and turn on to full power until completely combined. You could also use a hand mixer for this or just a wooden spoon and some elbow grease!
Melt the milk and dark chocolate in separate bowls and when the mixer is on full power pour in the milk chocolate and 3/4 of the dark chocolate, if you would like a marbled effect only gently stir in the dark chocolate by hand.
After you are happy with the finished look refrigerate for 24 hours so that it sets firm making it easier to cut and remove from the tin. Annoyingly I forgot to take a picture of the cheesecake once I had removed it from the tin but it definitely looks stunning and tastes even better!
Why not give it a go you wont regret it! Thank you for reading!