https://westgold.com/
Recipe
Difficulty
Medium
Prep time
25 minutes
Cook time
50 minutes
Serves
10
Ingredients:
Ingredients
200g chocolate biscuits, crushed
100g Westgold Salted Butter, melted
500g cream cheese, softened
1 cup caster sugar
200g dark chocolate, melted and cooled
3 eggs
½ cup sour cream
1 tsp vanilla extract
½ cup shelled pistachios, roughly chopped
1 cup raspberries, fresh or frozen
Method:
Preheat oven to 160oC. Grease and line a 20cm springform tin.
Mix biscuits and butter together, press into the base of the tin, and chill.
Beat cream cheese and sugar until smooth. Add cooled chocolate, then eggs one at a time, beating well. Add sour cream and vanilla. Stir in pistachios.
Pour mixture over the base. Scatter raspberries on top and swirl lightly.
Bake for 50 minutes until just set with a slight wobble in the centre. Turn oven off, leave cheesecake inside with door ajar for 1 hour.
Cool completely before chilling in the fridge.
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