Last post recorded my insecurities about making a cheesecake. That has come and gone, and produced a well-liked raspberry and chocolate cheesecake. Not the flavour I was initially going for, but when fresh raspberries from the family farm arrive on your door step, how can one say no!
The centre was cream cheese and ricotta, with smashed fresh raspberries. I added a hint of cocoa powder and baked it, then glazed it with a dark chocolate ganache. The result was a dark chocolate outside, and a creamy pink and brown centre.
There was one crack, but was easily sealed up with hardened ganache. Very tasty!
full of it 
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