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Ingredients
Method
- 250g digestive biscuits
- 120g butter, melted
- 200g dark chocolate (70%), chopped
- 600g full-fat cream cheese
- 150g icing sugar
- 300ml double cream
- 1 tsp vanilla extract
- 250g raspberries
- 2 tbsp raspberry jam
- Cocoa powder, to finish
- Blitz the biscuits to crumbs, stir through the melted butter, then press firmly into the base of a 23cm springform tin. Chill for 20 minutes. Melt the chocolate in a bowl over simmering water and leave it to cool slightly.
- Beat the cream cheese with the icing sugar and vanilla until smooth. Fold in the melted chocolate, then whip the cream to soft peaks and fold that through as well.
- Spoon half the mixture over the base, scatter with half the raspberries, then add the rest and smooth the top. Chill for at least 4 hours. Warm the jam with a splash of water, spoon it over, top with the remaining raspberries and dust with cocoa before serving.
30 minutes, plus 4 hours chilling
10 serving
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