5 Ingredient Raspberry and Chocolate Cheesecake

Cook Time 1 hour and 30 minutes (+ 5 hours setting)

Servings 10-12


250g shortbread biscuits

1kg cream cheese, at room temperature

500g raspberry jam

4 eggs

150g milk chocolate, melted and cooled

To serve, optional

Whipped cream

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.


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