Marbled Cheesecake

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Recipe by Cook Vegetarian
Serves 8
Ready in 60 mins +

Ingredients

  • 225g digestive biscuits
  • 2 tbsp Cocodirect Fairtrade drinking chocolate
  • 50g unsalted butter
  • 2 tbsp golden syrup
  • 600g cream cheese
  • 175g caster sugar
  • 300g fresh or frozen raspberries
  • 2 medium free-range eggs, beaten
  • 2 tbsp Cocodirect Fairtrade drinking chocolate, sifted

How To Cook

  1. Preheat the oven to 150C/300F/Gas 2. Crush the biscuits in a food processor. Heat the butter and golden syrup until blended, then stir in the crushed biscuits and drinking chocolate. Mix and press into the base and sides of a 20.5cm spring form cake tin.
  2. Prepare the raspberry coulis by placing the berries and sugar in a pan with three tbsp of water. Heat until the fruit collapses, then whiz in a blender.
  3. Beat the cream cheese with the sugar until creamy then add the eggs a little at a time, beating well after each addition. Add the drinking chocolate and stir very lightly. Pour into the prepared tin.
  4. Place on a baking sheet and cook in the oven for 45 minutes. Switch the oven off and with the door slightly open, leave the cheesecake to cool. Chill in the fridge for at least three hours, remove from the tin and serve with the raspberry coulis.

    5. www.gold-top.co.uk

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Marbled Cheesecake
  • Recipe by Cook Vegetarian
  • Serves 8
  • Ready in 60 mins +
    Ingredients
  • 225g digestive biscuits
  • 2 tbsp Cocodirect Fairtrade drinking chocolate
  • 50g unsalted butter
  • 2 tbsp golden syrup
  • 600g cream cheese
  • 175g caster sugar
  • 300g fresh or frozen raspberries
  • 2 medium free-range eggs, beaten
  • 2 tbsp Cocodirect Fairtrade drinking chocolate, sifted
    How to Cook
  1. Preheat the oven to 150C/300F/Gas 2. Crush the biscuits in a food processor. Heat the butter and golden syrup until blended, then stir in the crushed biscuits and drinking chocolate. Mix and press into the base and sides of a 20.5cm spring form cake tin.
  2. Prepare the raspberry coulis by placing the berries and sugar in a pan with three tbsp of water. Heat until the fruit collapses, then whiz in a blender.
  3. Beat the cream cheese with the sugar until creamy then add the eggs a little at a time, beating well after each addition. Add the drinking chocolate and stir very lightly. Pour into the prepared tin.
  4. Place on a baking sheet and cook in the oven for 45 minutes. Switch the oven off and with the door slightly open, leave the cheesecake to cool. Chill in the fridge for at least three hours, remove from the tin and serve with the raspberry coulis.
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