• 150g digestive biscuits
  • 50g unsalted butter, melted
  • 1 tablespoon cocoa powder
  • 75g dark chocolate
  • 75g white chocolate
  • 300g full fat soft cheese
  • 150g fresh soured cream
  • 75g Fairtrade light soft brown sugar
  • 2 medium British free range Woodland eggs, lightly beaten
  • 1 teaspoon Taste the Difference Madagascan vanilla extract
  • 150g fresh raspberries, washed, to serve


  1. 1

    Line an 18cm loose-bottomed cake tin with baking parchment. Whizz the biscuits to crumbs in a food processor. In a bowl, mix together the biscuit crumbs, the melted butter and cocoa powder then press into the base of the tin.

  2. 2

    Preheat the oven to 180°C, fan 160°C, gas mark 4. Place the dark and white chocolate in separate heatproof bowls and melt over 2 pans of gently simmering water.

  3. 3

    Meanwhile, beat together the cheese, soured cream, sugar, eggs and vanilla with a wooden spoon, until combined.

  4. 4

    Divide the mixture bewteen 2 bowls, then stir the melted dark chocolate into one and the melted white chocolate into the other.

  5. 5

    Pour the dark chocolate mixture into the cake tin, then pour the white chocolate mixture over the top. Lightly drag a knife or cocktail stick through both mixtures to create a swirly pattern.

  6. 6

    Bake for 30 minutes, until just set but still slightly wobbly in the centre. Cool in the tin then serve with the raspberries.

Nutritional Details

Each serving provides
  • Energy 1809kj 432kcal 22%
  • Fat 29.4g 42%
  • Saturates 17.7g 89%
  • Sugars 25.4g 28%
  • Salt 0.62g 10%

% of the Reference Intakes

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