Dark Chocolate Cheesecake Recipe With Fresh Raspberries & Chocolate Shards
This no bake chocolate cheesecake recipe does not require any extra sugar as the finished dessert when served with the chocolate shards is sweet enough. If you prefer a sweeter cheesecake just add 35g sugar to the cheesecake mix and whisk together.
This is a simple dessert recipe that can be made ahead of time and freezes well, so you can make a batch of them and defrost on the day of serving.
I personally like to take the chocolate cheesecakes out of the fridge and leave to come to room temperature before serving as I think this brings out the taste more.
When served with fresh raspberries and a sprinkling of icing sugar and maybe a splash of pouring cream, this really is a special looking treat.
If you want to miss out the chocolate shards, simply grate some dark chocolate over the top on the day of serving.
Makes 2 servings 8cm in diameter.
Raspberry Chocolate Cheesecake
Place each steel ring onto a baking tray covered in baking paper.
Melt the butter in a saucepan.
In a food processor crumb the biscuits. Pour in the melted butter and pulse again till everything is combined.
Divide equally and tip into each steel ring pressing down so you get a solid base then refrigerate for 20 minutes.
In a bowl whisk the cream until fairly stiff, add the cream cheese and whisk again to combine.
Pour this mixture on top of the set biscuit bases.
In a sieve over a small bowl crush the raspberries so you get the juices dripping through into the bowl leaving the seeds behind in the sieve.
Carefully spoon the raspberry sauce over each cheesecake and using a knife swirl the raspberry sauce to decorate the cheesecake.
Place in a fridge to set overnight or at least 4 hours.
To Make The Chocolate Shards
Break the chocolate into chunks and place into a bowl and over a saucepan of boiling water making sure the bowl does not touch the hot water.
Leave to melt.
Once melted pour onto a baking tray and speed evenly to a maximum depth of 5mm. Leave to set naturally. Do not be tempted to place in a fridge to speed the process as this may result in the chocolate cracking.
Once set, take a flat blade, wallpaper scrapper or a baking scrapper and drag downwards towards you, creating broken shards of chocolate.
Run a knife under some hot water then slip it down the side of the steel ring to help release the cheesecake. Slide the steel ring up to release the cheesecake.
Place the chocolate shards around the edge of your cheesecake, decorate with fresh raspberries and sprinkle with icing sugar.
Over To You:
What’s your favourite no bake cheesecake flavour? Comment below.