Raspberry & Milk Chocolate Cheesecake
180g digestive biscuits
75g melted butter
100g milk chocolate
300g cream cheese
200ml double cream
chocolate melted, to serve (optional)
Crumble the digestives in a food processor, add the melted butter and mix well.
Place in a 20cm flan ring with a push-up base and pat down with the back of a spoon. Melt the chocolate in a microwave or a glass bowl set over a pan of simmering water. Mix the cream cheese, cream and sugar together until smooth. Add the raspberries and stir in, then add the melted chocolate and quickly swirl through.
Spoon into the flan ring and smooth the top with a palette knife, then place in the fridge and chill for 2 hours.
Serve dusted with icing sugar and a little melted chocolate if you like.
765 calories, protein 5.7g, carbohydrate 46.4g, fat 63.2 g, saturated fat 37g, fiber 1.4g, salt 1.09 g