Raspberry cheesecake with crushed pistachios and grated chocolate Recipe

Raspberry cheesecake with crushed pistachios and grated chocolate Recipe

  • 30g/1oz shredded wheat cereal, crushed
  • 1 tbsp honey
  • 2 tbsp melted chocolate
  • 250g/9oz mascarpone
  • 55g/2oz pistachios, crushed
  • 100g/3½oz fresh raspberries
  • 1 tbsp icing sugar
  • 2 tbsp chocolate, grated
  1. Mix the shredded wheat, honey and melted chocolate together and press into the base of a 7.5cm/3in chefs' ring, on a dessert plate.
  2. Chill for five minutes until set.
  3. Mix the mascarpone, pistachios, fresh raspberries and icing sugar together in a mixing bowl. Crush the raspberries slightly with the back of the spoon as you mix.
  4. Spoon this mixture into the chefs' ring, covering the chocolate base.
  5. Use a blow torch briefly to heat the edge of the ring to loosen it and then remove.
  6. Dust with grated chocolate to serve.
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