Ingredients
200g plain, sweet biscuits
80g butter, melted
1/3 cup of chocolate chips
500g cream cheese (full fat)
160g Chelsea Caster Sugar
3 eggs
250ml sour cream
Zest and juice of 1 small lemon (or half a large)
230g raspberries (fresh or frozen)
Extra raspberries for decoration
Method
If using frozen raspberries, spread out on a paper towel lined tray to defrost. Grease a 20cm springform tin, preheat oven to 160C.
Finely crush biscuits in a food processor, mix in melted butter and chocolate chips until combined. Press mixture evenly into the base of the tin, leave to chill in the fridge.
In a large bowl beat the cream cheese until smooth, add sugar and beat further. Gradually beat in the eggs, adding one at a time until just mixed.
Add sour cream, lemon zest and juice, beat gently until just combined. Fold in the raspberries, taking care not to break them up. Pour mixture over base, ensure top is smooth.
Place on a baking sheet and bake for 1¼ hours until set but there is still a wobble in the centre, remove and run a knife around the sides. Leave in the tin to cool before refrigerating (best left overnight).
Remove from refrigerator 45 minutes before serving. Carefully release from tin and transfer to a serving plate. Decorate with extra berries on top just before serving.
Products Used in this recipe
Overall rating
Recipe Rating: 5
5 ratings, 139 people added this to their Favourite Recipes.
Rate this Recipe