Yes, it is that time again, time to post a dessert! I am sure it has been at least several days.
You just cannot go wrong with cheesecake no matter what time of year it is. This particular cheesecake, topped with fresh raspberries, gives it that fresh summer feel. Make it for that special someone..............yourself!!!
Chocolate Swirl Raspberry Cheesecake
1 ½ Cups/150 grams of digestive biscuits, crushed
1/3 Cup/75 grams of butter, melted
¼ Cup/50 grams of white sugar
3 tubs/600 grams full fat cream cheese
¾ Cup/150 grams white sugar
3 large eggs
2 tablespoons plain flour
¼ Cup/60 ml heavy whipping cream
1 teaspoon vanilla extract
3 ounces/75 grams of dark chocolate, melted
Icing sugar for dusting
Preheat oven to 3500 and place rack in middle of the oven. Prepare a 9 inch round pan with removable sides. Grease and line the pan with parchment paper and set aside.
In a medium bowl, combine the digestive biscuits, sugar and melted butter. Sir until combined and then press into the prepared pan. Flatten the biscuit mixture out covering the bottom of the pan completely and about 2 inches up the sides of the pan. Set aside while you make your filling.
In double boiler, add the chocolate and simmer until melted and then remove from heat. Set aside while you make the cheesecake mixture.
In a large mixing bowl mix the cream cheese on high speed until smooth. Beat in sugar until well blended, about 2 minutes. Now add the eggs, one at a time until completely incorporated into the mixture. Add whipping cream, vanilla extract and the flour. Mix until combined.
Pour the cheesecake mixture into the prepared biscuit crust and smooth out to make sure it is even. Now with a table spoon, randomly spoon chocolate over the top of the cake so it is evenly spaced out over the top of the cake. With a sharp knife, make swirls through the top of the cake.
Bake for 45 minutes or until a toothpick inserted in the centre comes out clean.
Remove from oven and place on a wire rack to cool. After about 10 minutes you can remove the sides from the pan and let completely cool on the wire rack. Once the cake is completely cooled off you can top with fresh raspberries and icing sugar. Goes well served with a spoonful of fresh whipping cream.
Can be stored in and airtight container in the refrigerator for up to a week.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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