Ingredients for 8
- 125 g dark chocolate digestive biscuits, chrushed
- 25 g low fat spread
- 3 eggs, seperated
- 30 g caster sugar
- 150 g Philadelphia Original
- 175 g dark chocolate, melted
- 30 g icing sugar
- 250 g fresh raspberries
Instructions
- Arrange 8 x7 cm ring moulds on a flat baking tray. Stir crumbs into melted butter. Divide between the ring moulds and press firmly into the bases. Chill well whilst preparing the filling.
- Whisk together the egg yolks and caster sugar until thick. This will take a couple of minutes. Then whisk in the Philly and melted chocolate.
- Whisk the egg whites until stiff and fold into the chocolate mixture. Spoon the filling over the biscuit bases and smooth the surface. Chill well.
- Meanwhile make a raspberry coulis by pureeing half the raspberries with the icing sugar and rubbing through a sieve to remove the pips. When ready to serve, remove the cheesecakes from their rings and arrange on serving plates, drizzled with the raspberry coulis. Top the cheesecakes with the remaining raspberries.
For more recipes click here