Neven Maguire's Raspberry Cheesecake Chocolate Slice

INGREDIENTS

• 1 Pack Simply Better Handpicked Raspberries, plus extra to decorate if liked
• 75g Caster Sugar
• Good Squeeze of Lemon Juice
• 1 Tsp. Cornflour mixed with 2 Tsp. Water
• 100g Butter
• 150g Plain Flour
• 30g Cocoa Powder
• 100g Light Muscovado Sugar
• 2 Cartons Simply Better Irish Original Cream Cheese
• 1 Carton Simply Better Italian Mascarpone Cheese
• 2 Simply Better Irish Free Range Corn Fed Large Eggs, at room temperature
• 2 Tsp. Vanilla Extract

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4). First make the raspberry sauce. Put the raspberries in a pan over a medium heat with 2 Tbsp. of the sugar and the lemon juice. Mash down with a fork and bring to a simmer, then stir in the cornflour mixture. Continue to cook until it begins to bubble and thicken. Remove from the heat and transfer to a bowl. Set aside to cool down completely.
2. Next make the chocolate base. Melt the butter in a small pan or in the microwave and leave to cool slightly, then stir in the muscovado sugar. Sieve the flour and cocoa powder into the bowl and mix well until combined. Using a spoon or palette knife, press the chocolate mixture into an even layer in a 20cm loose-bottomed square cake tin that has been lined with parchment paper. Bake for 20 minutes until slightly puffed up but not coloured. Remove from the oven and leave to cool down slightly.
3. Reduce the oven to 160°C (325°F/Gas Mark 3). To make the cheesecake filling, put the cream cheese in a large bowl with the mascarpone, eggs and vanilla. Add the remaining 50g of caster sugar and whisk until smooth. Pour this over the chocolate base and then add dollops of the raspberry sauce. Swirl in with a knife and bake for 20-25 minutes until the cheesecake is set around the edges with a very slight wobble in the middle. Leave to cool completely then chill for at least 2 hours. Decorate with more fresh raspberries, if liked and cut into 8 even slices to serve.