Chocs Away

If you missed last months edition of Crumbs with our delicious recipe of ‘Double Chocolate Plump Raspberry Cheesecake’ with Bottlegreen cordial, don’t worry we have the full recipe for you.

The raspberry season is now in full flourish – and at this time of the year it always takes us back to when we were children going raspberry picking with our family’s. Starting the day with clean clothes and ending it covered in raspberry stains.


Relish work very closely with Bottlegreen who have just released their brand new ‘Plump Summer Raspberry’ cordial. The cordial is cold filtered meaning the cordial has most of the fresh light fruit notes on the palate. What a better way to pair with a great new product – indulgent white chocolate and plump summer raspberries! To cut through the sweet flavours we have included a dark chocolate base.


300g Digestive Biscuits

150g Salted Butter

30g Cocoa Powder


400g Mascarpone

400g Cream Cheese

400g Double Cream

600g White Chocolate

Jelly topping

250ml Cordial – Bottle Green, Plump Summer Raspberry

4g Gelatine

Firstly, line the base of a 10 inch springform tin with greaseproof paper. Then blend the digestive biscuits with the cocoa powder in a food processor to the texture of breadcrumbs, and transfer to a bowl. Melt the butter and pour onto the prepared biscuit mix. Combine this mixture well and then press into the base of the springform tin. Put this in the fridge while you prepare the filling.

For the filling, combine the mascarpone and cream cheese in a bowl with a whisk, separately whip the double cream to soft whip, and melt the white chocolate over a bain marie. When the white chocolate is melted, add to the cream cheese mix and combine thoroughly and finally fold the whipped cream through the cream cheese mix. Pour the completed mix into the springform tin. Be sure to spread the mix thoroughly with a palette knife to create a smooth surface, on to which the jelly will be poured. Put this in the fridge to set for 30mins.

For the jelly topping, heat the cordial in a saucepan and dissolve the gelatin (as per packing instructions) into the cordial. Allow this to cool, and then pour onto the cheese cake. Set this for two hours and your ready to go!

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