Cheesecake Love…

Ok, an admittance, sometimes our little household has Double Pudding Night.

Yes you read that correctly, no main course, nothing that has any degree of conventional nutritionally heath giving properties at all.

Contrary to more mainstream schools of thought, I firmly believe that the kind of food that feeds the soul and makes us all smile is actually the food we need.  On occasion then, it may come in unconventional forms. I truly believe that “cooking is love made visible” so a tasty treat filled to the brim with love, as well as perhaps a calorie or two (stand up… they don’t count then) gives exactly the health and happiness building properties that we all need, and which of us don’t want that?

So for your enjoyment, a recipe that is super simple to make and guaranteed to delight; just one minor suggestion if you can bear it?

I wouldn’t try and embark on it after Sticky Toffee Pudding, we did… slight overload!

White Chocolate & Raspberry Cheesecake

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Ingredients

150g Digestive Biscuits – finely crushed

60g Butter (plus small amount extra for greasing tin)

1 Tbsp Demerara Sugar

200g White Chocolate

250g Full Fat Mascarpone

300ml Double Cream

2 Tspn Vanilla Extract

500g Fresh Raspberries

1 Tspn Icing Sugar

Method

Grease a 20cm spring-form cake tin

Melt the butter and add to the crushed biscuits and sugar, stirring well before pressing the mixture firmly into the bottom of the tin

Chill in the fridge whilst you make the topping

Melt the chocolate in a bowl over gently simmering water until liquid but not hot, then set aside for 5 minutes to cool a little

Tip the mascarpone into a bowl and stir well to soften then gently add the cream and vanilla until fully incorporated

Place half of the raspberries in a food processor, add the icing sugar and mix until it becomes a runny coulis, then pass through a sieve to remove the seeds

Pour the slightly cooled melted white chocolate into the mascarpone mixture and stir well but do not overmix

Spoon half of the topping onto the chilled biscuit base and using a teaspooon handle make a few holes through the chocolate mixture right down to the biscuit base.

Slowly and gently pour half of the coulis into the holes created then top with the remaining white chocolate mixture

Smooth the top, cover tightly with cling film and return to fridge to chill for at least six hours or ideally overnight

Before removal from the tin, use a palette knife to ease and release the cheesecake from the tin edge and base then slide onto a serving platter or plate

Arrange the rest of the raspberries on the top and serve with remaining coulis drizzled over

I hope you enjoy it. I am sharing the recipe with love and happy thoughts of shared laughter around our slightly battered kitchen table and I will bet you are smiling now too.

Kirsten x

 

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