It's Sunday, It's The 2nd August and we should be baking in sunshine... but instead we are looking out at a grey miserable day waiting on the clouds to burst open yet again. So to cheer myself and hopefully you good folk up, I have created this gorgeous little piece of food heaven... Enjoy, I know I will!!!
White Chocolate and Raspberry Cheesecake
Serves 6-8:
1 pint of double cream
300g soft cheese
12 Digestive biscuits
6 Gingernut biscuits
4 oz butter
200g white chocolate
2 tablespoons of vegetable oil
300g fresh raspberries
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| White Chocolate and Raspberry Cheesecake |
Method
Put all the biscuits into a large strong sandwich bag and bash with a rolling pin or put through a blender to crush up. Melt down the butter over a medium heat and pour over the crushed biscuits in a bowl and mix thoroughly.
Put the mix into a 8 or 9 inch loose bottom tin or a spring release cake tin and firm down to form a compact even layer (a potato masher is the job here). Place in a fridge for a half hour.
In a heat proof bowl melt the chocolate over a pot of simmering water.Add the vegetable oil and stir it well in, this loosens the melting chocolate into a nice smooth consistency. Once smooth and loosened, allow to cool slightly
Place the soft cheese and sugar into a bowl and pour in the double cream. Whisk this mix until it starts to firm. Add in most of the melted chocolate, keep some aside to pipe over for decoration, and fold into the mixture. Add in a small handful of the raspberries in and gently fold through so as to not break them up.
Spoon the mixture over the top of biscuit base and smooth over with a small palette knife. Decorate the top with the remaining raspberries and pipe the remaining white chocolate over the top.
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