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

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8 people
Meal course
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75 grams
Unsalted butter - softened
180 grams
Disgestive biscuits - crushed with a rolling pin until fine
100 grams
Dark chocolate - broken into pieces
300 grams
Cream cheese
250 ml
Double cream
75 grams
150 grams
2 .
For the coulis
125 grams
Black berries
20 grams
30 ml
3 .
For the sauce
100 grams
Dark chocolate - broken into pieces
30 grams
Caster sugar
30 ml
Double cream
15 ml
Raspberry & Chocolate Cheesecake with a Blackberry Coulis and Dark Chocolate Sauce
  1. Grease and line a loose based 20cm tin
  2. 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
  3. Mix together the cream, cheese and sugar until a smooth consistency and then stir in the raspberries.
  4. 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.
  5. 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
  6. 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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