How to make it

  • 1 Preheat oven to 160°C. Lightly brush a 20cm x 6cm springform pan with a little melted butter.
  • 2 To make base, process biscuits in a food processor until crushed. Add melted butter and process to combine. Spoon biscuit base into springform pan and press down base firmly using a small glass. Refrigerate until required.
  • 3 To make filling, using an electric mixer, beat cream cheese until smooth. Add ricotta cheese and sugar, and beat until smooth. Add eggs, one at a time, and beat to combine. Add vanilla and sour cream, and beat to combine.
  • 4 Using a large metal spoon, fold through chocolate and half of the berries. Spoon filling into prepared base and sprinkle with remaining berries. Place springform pan onto a baking tray and bake for 1 hour, or until cheesecake trembles when sides are tapped. Turn oven off and leave door ajar to cool. Remove cheesecake from oven and allow to cool completely. Refrigerate until needed. Serve with extra sour cream and fresh raspberries.

Reviews & Comments 4

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    " It was good "
    pineappleunderthesea ate it and said...
    This was FANTASTIC!
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    " It was excellent "
    zena824 ate it and said...
    Love cheesecakes of any kind!!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    Thank you so much.It looks irresistable.Saved.
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  • hooch 16 years ago
    Your welcome! ;-)
    Was this review helpful? Yes Flag
  • sexybeast 16 years ago
    A "berry" delightful recipe, thank you.
    Was this review helpful? Yes Flag

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