Name: This 6 step raspberry chocolate cheesecake recipe will leave you craving more
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 4 pack (420g) Double Chocolate Muffins; Whipped cream, to serve; FILLING; 2 x 250g packets cream cheese, chopped, at room temperature; 3/4 cup caster sugar; 2 tsps vanilla extract; 3 eggs; 2/3 cup sour cream; 1/4 cup custard powder; 125g punnet raspberries, plus extra to serve

Ingredients

4 pack (420g) Double Chocolate Muffins

Whipped cream, to serve

FILLING

2 x 250g packets cream cheese, chopped, at room temperature

3/4 cup caster sugar

2 tsps vanilla extract

3 eggs

2/3 cup sour cream

1/4 cup custard powder

125g punnet raspberries, plus extra to serve

Method

Step 1

Invert base of a 22cm round springform pan (base measures 21cm). Grease and line base and side with baking paper, extending paper 2cm above pan edge.

Step 2

Crumble three muffins into coarse crumbs. Sprinkle into prepared pan. Press lightly to cover base of pan in an even layer. Place pan on an oven tray.

Step 3

To make filling, process cream cheese, sugar and vanilla in a food processor until smooth. Add eggs, one at a time, processing until combined. Add sour cream and custard powder. Process until smooth.

Step 4

Pour half the filling over muffin base in pan. Crumble the remaining muffin into fine crumbs. Sprinkle over filling. Pour remaining filling mixture over top. Gently spread to cover. Sprinkle with raspberries.

Step 5

Cook in a moderately slow oven (160C) for about 45 minutes, or until just set. Cheesecake should have a slight wobble. Turn off oven. Leave in oven for 30 minutes with door ajar. Remove. Refrigerate overnight.

Step 6

Remove side of pan. Transfer cheesecake to a serving plate 1 hour before serving. Serve with whipped cream and extra raspberries.

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