Choc Shot and Raspberry Cheesecake Recipe

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Choc Shot & Raspberry Cheesecake PostFeel guilt free about indulging in the delicious, chocolatly goodness of this Choc Shot and Raspberry Cheesecake this week. Choc Shot is a revolutionary liquid chocolate which only has 14 calories per teaspoon and is a good choice for dieters and diabetics as well as being dairy, gluten and GM free. The magical ingredient is also suitable for vegetarians and vegans- it’s a great recipe to choose if baking for a large party as it suits all needs. 

Serves: 8-10

What you’ll need: 

  • 100 g blanched almonds
  • 50 g hazelnut butter (or other nut butter / normal butter)
  • 275 g Choc Shot
  • 500 g low fat cream cheese (or full fat)
  • 100 g low fat crème fraiche (or full fat)
  • 10 g cornflour
  • 2 medium free range eggs, beaten
  • 175 g raspberries

What to do:

  • Preheat the oven to 180° C (350°F) Gas mark 4.  Grease and base line a 20cm spring form tin.
  • Toast the almonds until golden then blitz in a food processor until they resemble breadcrumbs.
  • Gently melt the hazelnut butter and 40 g of the Choc Shot in a small pan for a few minutes then stir in the almonds, mixing together well.  Spread the mixture over the base of the prepared tin.
  • Place the cream cheese in a large bowl and whisk in 200 g of Choc Shot.  In a smaller bowl, whisk together the crème fraiche and corn flour and then beat this mixture into the cream cheese, along with the eggs.
  • Fold in 125 g raspberries then spoon the mixture into the tin, spreading evenly.  Squeeze the remaining Choc Shot over the top and then make a swirl pattern by gently running a knife through the Choc Shot.
  • Bake for 20 minutes before reducing the temperature to 150°C (300°F) Gas mark 2 and baking for a further 30 minutes.  Turn off the oven and leave the cheesecake inside for 1 ½ hours, whilst the oven cools down.  If you want a creamy cheesecake leave the oven door slightly open, and for a drier, crumblier consistency leave the door closed.
  • Reserve 3 of the remaining raspberries then push the others through a sieve to make a thick luscious juice.  Serve the cheesecake topped with the fresh raspberries and the juice poured over the top.

Recipe from Choc Shot 

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