19 Aug 2009
White chocolate and raspberry cheesecake
It's been horrible hot weather all day, and who wants to cook stuff when it's hot? No-one that's who. So I made this cheesecake which is one of those "no bake" recipes. I say recipe, but actually I made it up as I went along. But if you're not baking something, it doesn't matter as much if you get it wrong.
Here's a vague outline of how I made it...
digestive biscuits (Any sort of biscuit or cookie will work)
Melt some butter and some white chocolate. Probably around 50g of butter and around 8-10 squares of white chocolate. Crush digestive biscuits via any method you like. (I just put them in the bowl and smashed them up with the end of a rolling pin). The amount of biscuits depends on how thick you want the base to be and how big the tin is. I measured mine by laying them on the bottom of the tin to see how many would cover it. Mix the crushed biscuits and melted butter and chocolate together. Grease a tin with some butter before you tip the crushed biscuit mixture in and press it down with the back of a spoon. Leave to chill in the fridge for an hour.
For the cheesecake filling...
Whisk half of a small tub of double cream. In a separate bowl, thoroughly mix half a tub of cream cheese with three tablespoons of sugar and some melted white chocolate. At this point I also added some vanilla extract and three raspberries (which got crushed into little pink bits). Fold the whipped cream into the cream cheese mixture, spoon onto the biscuit base and smooth over. Chill for several hours 'til firm.
On top of the cheesecake I arranged some raspberries and chopped white chocolate.