Thursday, 18 July 2013

Double Chocolate & Raspberry Cheesecake

At the weekend I catered for around 25 people for my daughters birthday party, as with everything I make, all was homemade including all the desserts. A comment from my youngest niece " this is the best cheesecake dessert I have ever tasted" really prompted me to blog this recipe.
As a rule I really don't have much of a sweet tooth, but I adore fresh raspberries, so when the opportunity came along to make something as light and completely delicious as this, I felt the need to share it. You can use any seasonal soft fruit for this recipe. Its a hybrid recipe from notes I have made over the years for the % needed to make enough to serve 12 people.
Its a non baked recipe that needs an overnight set. It freezes really well, I made and froze it during the week, defrosted and decorated it on the Sunday.

You will need a 20cm spring-form pan or if you are making it to freeze a silicone cake pan.
Serves 12 ( or 6 if you can eat a big portion)

For the base
200g Biscuit crumbs (I used hob nobs)
75g Butter

For the Cheese Topping
300g Good Quality White Chocolate
300ml Double Cream
500g Full Fat Cream Cheese (I used Philly)
200g Fresh Raspberries

For the Decoration
50g Dark Chocolate
200g Fresh Raspberries
Edible Gold Sprinkles (optional)

1. Whizz up your biscuits in a food processor or put in a bag and bash with a rolling pin until you get fine crumbs.
2. . In a pan melt the butter from the base ingredients, add the fine crumbs, mix together.
3. Butter the sides and bottom of the chosen pan you are using, using your fingers and a wooden spoon, gently but firmly press the biscuit base into the bottom of the pan. Pop in the fridge to set.
4. Meanwhile in melt the white chocolate in a bowl over a pan of simmering water, when its melted remove from the heat.
5. Place the cream cheese in a bowl and give it a light whisk with a hand held mixer.
6. In another bowl whisk up the double cream until light & fluffy.
7. Using a spatula, add the melted chocolate and mix well into the cream cheese, using a hand held mixer give it a good whisk up.
8. Add the whisked up cream to the cheese & chocolate, whisk well together.
9. Gently fold in the raspberries.
10. Pour and smooth the cheese cake mix onto chilled base- (at this stage you can cover & freeze it). or cover and return the pan to the fridge overnight if possible.

To decorate:
1. Remove the pan from the fridge ( if frozen, remove from the pan, defrost safely in the fridge).
2. Remove the cheesecake from the pan
3. Melt some dark chocolate in a bowl over a pan of simmering water.
4. Arrange your fresh raspberries on the top of the cheesecake, drizzle with some melted chocolate and sprinkle some edible gold glitter......... served chilled and enjoy..........

No comments:

Post a Comment