Fresh Raspberry and Chocolate Cheesecake

A summer favourite, this cheesecake is simple, stunning and so moreish, you may have to make a couple just to keep everyone happy

Fresh Raspberry and Chocolate Cheesecake



350g (12 oz) plain chocolate digestive biscuits

125g (4½ oz) butter, melted


700g cream cheese

300ml carton soured cream

4 medium free range eggs

115g (4 oz) caster sugar

1 tsp vanilla extract

1 lemon, grated rind


275ml carton crème fraîche, full fat

Fresh raspberries

Icing sugar


1. Place the chocolate into a small basin and melt it at the back of the AGA (use a cork mat to protect the enamel) or on the Warming Plate. Alternatively place the basin over a pan of simmering water.

2. Spear each strawberry onto a long wooden skewer and dip into the chocolate, place the skewers in a glass or jug until the chocolate is set.

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