Wednesday, 7 August 2013
White Chocolate and Raspberry Cheesecake
WHITE CHOCOLATE AND RASPBERRY CHEESECAKE
Last Tuesday was National Cheesecake Day. Sure, it's an American thing, but I wanted to celebrate all the same. Plus, cheesecake is my boyfriend's favourite dessert.So I decided to make this cheesecake. Now the result was not perfect, I think mostly because I let the gelatine get too hard. But it was still a nice tasting dessert that was easy to eat - because let's face it, dessert is always amazing to enjoy. I have a whole list of cheesecakes I want to try, so you'll be seeing a few coming up. Any ideas from you which cheesecake I should make next?
If you give this one a try, remember to be careful with the gelatine. Too hot and you'll ruin the ingredients, too cold and it'll set and you'll have lumps and a hard time setting it. But it's worth the trial and error.
185g Nice Biscuits, crushed
90g Unsalted Butter, melted
500g Cream Cheese, softened
1 can Condensed Milk
100g White Chocolate
1 tablespoon Gelatine
1/4 cup Hot Water
3/4 cup Thickened Cream
150g Raspberries, pureed
Whole Raspberries to top
1 - Combine biscuits and butter in a food processor and blend till combined. Then press into the bottom of a lined springform tin. Refrigerate until firm.
2 - Beat cream cheese and condensed milk until smooth, then beat in the cream.
3 - Melt the white chocolate over a double boiler on the stove top. Allow to cool to room temperature.
4 - Sprinkle gelatine over hot water and stir to dissolve. Allow to cool.
5 - Beat cooled chocolate and gelatine into the cream cheese mixture and spoon evenly over the biscuit base.
6 - Add the raspberry puree to the top and swirl to make a pattern. Plus add whole raspberries to the top.
7 - Refrigerate before serving.
Catch you on the weekend for some baked goodness.