Raspberry & Chocolate Cheesecake with a Blackberry Coulis and Dark Chocolate Sauce

I thought it was about time I posted a sweet recipe, after all everyone needs a treat now and again. I went back to my mum’s at the weekend and she has a freezer full of mixed berries from her allotment, so I had no excuse not to make a lovely pudding! She has so many berries in the summer that I will often go back home in spring and be making pavlova’s from home grown raspberries, it’s great! Not sure if they would make the journey back to Bristol without me eating them all though, so best I use them up when I go to visit.

 

Makes 8 portions

For the Cheesecake

–          75g unsalted butter

–          180g digestive biscuits – crushed with a rolling pin until in fine crumbs

–          100g dark chocolate

–          300g cream cheese

–          250ml double cream

–          75g sugar

–          150g raspberries

For the Blackberry Coulis

–          125g black berries

–          20g sugar

–          30ml water

For the Dark Chocolate Sauce

–          100g dark chocolate

–          30g caster sugar

–          30ml double cream

–          15ml water

Grease and line a loose based 20cm tin

Melt the butter and mix in with the biscuits crumbs. Pour onto the base of the tin and press down with the back of a wooden spoon until well compressed

Mix together the cream, cheese and sugar until a smooth consistency and then stir in the raspberries

Melt the chocolate, either in the microwave or in a bowl over a pan of boiling water

Quickly swirl in the melted chocolate to the cheesecake mix the then poor on top of the biscuits. Smooth with a pallet knife of the back of a spoon and then leave to chill in the fridge for 2 hours before serving.

Meanwhile make the coulis by heating the blackberries with the sugar and water until the berries are soft.

Whiz the mixture in a blender and then strain through a sieve so smooth and glossy

Set aside until ready to serve

To make the chocolate sauce heat all the ingredients on a low heat until the chocolate has melted and the sauce is smooth and glossy. This can be made ready to serve or in advance and then re-heated for 1 minute in the microwave.

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12 thoughts on “Raspberry & Chocolate Cheesecake with a Blackberry Coulis and Dark Chocolate Sauce

  1. Pingback: Raspberry & Chocolate Cheesecake with a Blackberry Coulis and Dark Chocolate Sauce « homethoughtsfromabroad626

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