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
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
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.