Serves 8-10
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To serve

  1. Preheat the oven to 180°C/160°C fan/ gas mark 4. Grease the base and sides of an 8-inch springform tin.
  2. Press the cookie dough into the base of the tin and bake for 20 minutes.
  3. Using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy. Turning the speed to low, add the cornflour, milk, lemon juice, vanilla extract and beetroot powder. Continue beating on low until combined. Once combined, turn the speed up to high and continue beating until smooth.
  4. Transfer the cheesecake filling to the baked cookie base. Bake in the preheated oven for 40-45 minutes until the cheesecake has set but still has a slight wobble in the middle.
  5. Remove from the oven and allow to cool completely. Once cool, refrigerate for at least four hours or overnight to set fully.
  6. To serve, remove the cheesecake from the tin, scatter the raspberries on top and drizzle with melted dark chocolate.