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SERVES 2 1.Melt the butter over a low heat. Put the digestives into a blender and pulse until they resemble breadcrumbs. With the motor running on slow, trickle in the butter. Spoon the biscuit mixture into greased chef rings placed on serving plates. Press the mixture down firmly and chill in the fridge until set. 2.Place the cream cheese and vanilla extract in a bowl and beat until creamy. Add the double cream and fold in well. Spoon this on top of the biscuit mixture and smooth the tops with a palette knife. Chill in the fridge until set, approx. 1 hour. 3.Melt the two chocolates separately. Line a plate with greased baking parchment, and pour the chocolates over. Randomly run a palette knife through the melted chocolates, making a marbled effect. Place in the fridge to set. 4.Place the raspberries into a blender, reserving a few whole ones. Pulse into a puree. Add 1 tbsp icing sugar and pulse to combine. Taste and add more icing sugar if needed, pulsing to combine. Push the contents through a sieve to remove the seeds. Chill, covered, in the fridge until needed. 5.To serve, carefully remove the chef rings from the cheesecakes, gently heating around the rings if necessary. Place the reserved raspberries next to the cheesecake. Pour a little of the raspberry coulis on top of the cheesecakes and spoon around the plate. Snap the marbled chocolate into 4 pieces and place these next to the cheesecake.