Berry nice for choccy lovers

This Raspberry and White Chocolate Cheesecakewill be a hit with fellow chocolate lovers – and who isn’t one really?

As I read once, ‘‘Man cannot live on chocolate alone, but it sure is fun trying!’’

With a combination of dark chocolate chips in the base and white chocolate chips in the filling, its texture is both crunchy and creamy.

The raspberries add a summery feel and can be fresh or frozen, which makes this to-die-for cheesecake suitable all year round.

2 tablespoons dark chocolate chips 240g sour cream 240g mascarpone cheese 500g Greek-style yoghurt 100g sugar 3 eggs 100g white chocolate chips 240g fresh or frozen raspberries Dark chocolate curls 120g dark chocolate (around 50 per cent cocoa content)

Preheat oven to 160 degrees Celsius (325F). Grease a 23cm (9-inch) round baking tin.

Prepare the base by crumbling the biscuits and mixing in the melted butter. Add the chocolate chips. Using your fingers or the bottom of a glass, press the mixture into the base of the prepared tin.

Mix the sour cream, yoghurt and mascarpone cheese until smooth and well combined. Add the sugar and eggs, and mix well. Mix in the white chocolate chips. Delicately fold in the raspberries.

Pour this mixture over the base and bake for 45 minutes or until just set. Leave to cool in the tin. When cool, transfer to a serving plate and refrigerate for four hours.

To make the curls, break the chocolate into pieces and melt in a bowl set over a pan of gently simmering water. Spread a thin layer of melted chocolate on to a greased tray. Wait for it to cool and solidify, but do not allow it to harden too much or it will break. Push a metal spatula through the chocolate to lift pieces and shape into rolls.

Chill the chocolate curls for 15 minutes or until the chocolate is solid. Make sure to handle the curls as little as possible as they will melt in your hands. Use them to garnish the Raspberry and White Chocolate Cheesecake.