Raspberry & Chocolate Cheesecake

Serves 8

Creamy chocolate and tangy raspberries make a great duo in this light cheesecake.

ingredients:

• 1 packet JUVELA Gluten-Free Digestives, crushed into crumbs
• 75g (3oz) butter or margarine, melted
• 100g (4oz) milk chocolate*
• 300g (12oz) full fat cream cheese
• 200ml (8fl oz) double cream
• 75g (3oz) caster sugar
• 150g (6oz) raspberries

To decorate: melted milk chocolate
You will need: 8" loose bottomed cake tin

Method:

Combine the crushed Digestives with the melted butter and press into the base of the tin. In a large bowl, melt the chocolate (either in a microwave or over a pan of simmering water), stirring occasionally.

Mix together the cream cheese, cream and sugar until smooth. Stir in the raspberries, then add the melted chocolate and quickly swirl the chocolate through the mixture. Spoon filling over biscuit base and smooth the top. Chill for 2 hours in a refrigerator until set.

Serve drizzled with melted chocolate and extra raspberries if desired.