15:49 | Posted by Nim Headland | Category

Raspberry Cheesecake

This cheesecake is great, if I do say so myself.

Serves 6-8.

Raspberry Cheesecake

180g digestive biscuits
75g butter
300g good quality cream cheese, or mascarpone
200ml whipped double cream
75g golden caster sugar
A punnet of raspberries.
Good quality dark chocolate sauce for drizzling (optional)

First, smash up your digestives so they resemble fine bread crumbs. You can do this in a food processor, but if you have any residual anger you need taking care of, you can set to them with a rolling pin. Highly satisfying. Just make sure they are in a sealed plastic bag first.

Melt the butter, and stir well through the crumbs. Chuck the mix into a flan ring or cake tin with a push-up base and pat down, making sure there's no gaps, holes or uneven bits.

Whip your double cream with the sugar until it's fairly thick. Then, mix in your cream cheese or mascarpone until smooth. Continue by stirring your raspberries through the cream and cheese mix. Don't be afraid to be a little rough with them, you want them to break up a bit as it will give your cheesecake a beautiful swirly pink colour.

Add your cheesecake topping to the biscuit base and go over it with a palette knife to smooth it out. Don't go mad, a few peaks here and there looks attractive, I think, as opposed to messy. Drizzle over a bit of chocolate sauce if you like, or miss it out. It's just as good.

As for chilling, I allowed 6 hours, and also gave it a 20 minute head start in the freezer as I was determined that it was not going to collapse. It didn't! Just make sure you don't forget it's in there, 20 minutes is enough!

Enjoy with or without cream. A gorgeous pudding for an al-fresco dinner.


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