5 Ingredient Raspberry and Chocolate Cheesecake
Cook Time 1 hour and 30 minutes (+ 5 hours setting)
250g shortbread biscuits
1kg cream cheese, at room temperature
500g raspberry jam
150g milk chocolate, melted and cooled
To serve, optional
1 punnet raspberries
100g dark chocolate, grated
Preheat oven to 150°C (130°C fan-forced). Invert base of a 23cm springform cake pan and grease and line with baking paper. Reassemble, trim excess baking paper and grease and line the sides of the pan.
Place the biscuits in a food processor and pulse until a fine crumb. Add 2 tablespoons of cream cheese and pulse until very well combined. Transfer to prepared pan and spread evenly, pressing down with a spatula or back of a spoon, to create the base. Chill until ready to use.
Place remaining cream cheese and jam in food processor and whiz until smooth. With the motor running, add the eggs, 1 at a time, and a pinch of salt, the melted chocolate and whiz to combine.
Transfer to prepared cake pan. Tap the pan to release any air bubbles, then bake for 1 hour 10 minutes or until there is a slight wobble in the centre. Turn off oven and cool in the oven for at least 2 hours, then chill for at least 3 hours to set.
Serve as is or top with whipped cream, fresh raspberries and grated chocolate.