Method
Melt mars bars and chocolate over a pan of hot water, add crushed biscuits.
Prepare 8 mousse rings, grease lightly. Divide the chocolate mixture between the tins, pressing down firmly. Place in refrigerator for around 15 minutes.
Meanwhile whisk the cream, lemon juice, icing sugar and cream cheese until light and fluffy.
Top the chocolate base with the cheesecake filling.?Smooth down and leave enough room for the whipped cream topping.
Top each cheesecake with the fresh raspberries. Refrigerate until required.
Use the remaining raspberries to make a coulis.
To Serve
Remove from refrigerator 15 mins before needed. Place on serving dish and gently ease the ring off the cheesecake.
Decorate with remaining raspberries and coulis.
Dust with icing sugar.
Top Tip
If you don't have the mousse rings, don't despair! Use the rim of polystyrene cups, 2 inches in depth. A perfect substitute.
Supplied by Julie Perkins
Cheesecake with Raspberries
