White Chocolate & Raspberry Cheesecake
Wednesday, 3 October 2018
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White Chocolate & Raspberry Cheesecake
I can only go on about this cheesecake before so long before you all want to beat my face in with a shovel (er, a surprisingly violent imagination just emerged there) so I will say only this: make this. Make this now. Make this if you want everyone who tastes it to fall in love with you.
White Chocolate & Raspberry Cheesecake
Recipe adapted from The People's Cookbook, as seen in Good Food magazine (July 07).
Serves 12
Ingredients:
For the base:
- 85g (3oz) digestive biscuits, crushed (Americans; graham crackers. I usually use 100g of each for the base cause I like a little bit more)
- 85g (30z) ginger nut biscuits, crushed
- 85g (3oz) butter, melted
For the filling:
- 500g (1lb 2oz) white chocolate, broken into pieces
- 50g (2oz) butter
- 1/2 vanilla pod, split lengthways
- 500 g (1lb 2oz) full fat soft cheese
- 50 g caster sugar
- 175 ml whipping cream
- 225 g punnet fresh raspberries, plus extra to decorate
Directions:
- For the base, combine biscuits & butter, then press into the base of a 23cm (9.5") springform tin.
- For the filling, put the chocolate, butter and vanilla pod in a heatproof bowl and microwave in 20-second bursts to melt it. Allow to cool slightly.
- In another bowl, mix the soft cheese, sugar and whipping cream til smooth.
- Remove the vanilla pod from the chocolate mixture and stir the chocolate into the cream. Gently stir in raspberries with a spatula, then spoon on top of the base, smooth carefully, and leave in the fridge to set (8-24 hours).
- Remove from tin and decorate with raspberries to serve.
I go to uni on Saturday, so blog posts may be sporadic for a while - I'm hoping to get in this month's Daring Baker challenge but time might be against me this week. Bear with me a bit and I'll be back with part two of the sugarcraft flower tutorial soon ^__^.
Also, I made a Flickr account! I'm not sure why. But it makes me feel cool.
full recipe:
