Cheesecake (Raspberry and White Chocolate)
- 180 g (6 oz) Digestive biscuits, ginger biscuits, Graham crackers, Hobnobs, Oreos…
- 75 g (2½ oz) butter
- 300 g (10 oz) cream cheese
- 200 ml (7 fl oz) cream (whipping cream, heavy cream, fromage blanc, fromage frais or crème fraiche)
- 150 g (5 oz) of raspberries, fresh or frozen
- 100 g (3½ oz) white chocolate
- 2 tbsp caster sugar
- 1 tsp vanilla flavouring
- 50 g (2 oz) white chocolate
- 60 ml (2 fl oz) cream (whipping cream, heavy cream, fromage blanc, fromage frais or crème fraiche)
- Place the biscuits in a polythene bag and crush them to bits with something heavy.
- To make the cheesecake base mixture, melt the butter and mix it well with the crushed biscuits.
- Grease a 20 cm (8”) loose-bottomed cake tin (or a flan dish) with butter. Pour the base mixture into the tin and press it flat and even.
- Put the cream cheese into a bowl and break it up with a fork or whisk. If you are using whipping cream whip it in a separate bowl until it is stiff, otherwise use the thick cream straight from the tub. Gently whisk together the cheese, cream, sugar and vanilla flavouring until smooth.
- Melt the chocolate in a bowl over a pan of boiling water – don’t let the water touch the bowl. When the chocolate has melted add it into the cheese mixture and swirl it through. Fold the raspberries gently into the mixture.
- Pour the mixture over the cake base and spread evenly. Place the cake in the ‘fridge until it sets – anywhere from 2 to 24 hours.
- To prepare the glaze melt together the cream and white chocolate in a bowl over a pan of boiling water, then pour the mixture onto the set cheesecake. Return to the ‘fridge for another 1-2 hours to finish setting.
- Decorate with fresh fruit and dust with icing sugar before serving.
Almost any soft fruit will work with this recipe. Tangarines or small pieces of pineapple make a refreshing tangy cheesecake. You can also use chocolate chips and decorate the top with chocolate shavings.
The recipe will work with dark or milk chocolate but you might want to increase the amount of sugar in the recipe.
If you are using low-fat cheese or cream it is a good idea to add a tbsp of flour to help the mixture set. Low-fat products are specially engineered to have the right consistency when you buy them, but mixing them with other things upsets the balance.
The white chocolate glaze does not set hard but becomes stiff enough that it doesn’t flow. You can always make a dark chocolate glaze instead, or drizzle melted dark chocolate on the finished cheesecake.
Don’t be afraid to experiment with this recipe – it’s hard to fail!