Ingredients
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For coulis
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250g Frozen raspberries
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50g Caster sugar
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100ml Water
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For the cheese cake
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350g Plain digestive biscuitCan use gluten free biscuits for a gluten free alternative
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300g Cream cheese
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2tbsp Caster sugar
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1tbsp Vanilla extract
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300ml Double cream
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200g Dark chocolate
Directions
A pudding that has the perfect balance of sweet and fresh, with the help of a biscuit base to add texture. This pudding is a great size, doesn’t involve trying to get the perfect slice.
I have used inspiration from Jamie Olivers recipe to create this
https://www.jamieoliver.com/recipes/dessert-recipes/chocolate-cheesecake/
Steps
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1
Done
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Make coulisPut the raspberries in a saucepan and add 50g of caster sugar, add 100ml of water and bring to the boil. Turn down the heat and simmer for 5mins, leave to cool and then put into a blender - bliz and then strain through sift. |
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2
Done
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Make cheesecakeWeigh out the digestive biscuits, put into food processor blitz till there are no more large pieces. Divide equally into 9 small glasses. |
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3
Done
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In a large bowl put the cream cheese, caster sugar and vanilla extract and beat with an electric hand whisk till combined. Then add 250ml of the double cream and mix till smooth. |
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4
Done
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Break the dark chocolate into a bowl and put over a saucepan of water. Melt the dark chocolate, once its melted take the bowl off the heat and allow to cool for 10mins. Once it has cooled add 50ml of double cream and mix that in. |
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5
Done
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Fold the chocolate mixture into the cream mixture ensuring everything is mixed in, then transfer into a piping bag with a nozzle with a diameter of about 1 and 1/2 cm. Add the coulis to the glasses (about 2tbsp per glass) |
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6
Done
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Pipe the cheesecake filling into the glasses. Then if you feel like adding more cream, whip some more cream and pipe onto of the cheesecake mixture. Chill in the fridge |
