White Chocolate Cheesecake with Raspberries.

I know - doesn’t that just sound too good to be true? Creamy, tangy, crunch and utterly delicious - just one bite of this cheesecake can chase all of your blues away. It may not be a staple on a takeaway menu, but surely treating yourself shouldn’t mean hauling a box of frozen muck out the freezer and having to break your hand trying to cut it? This cheesecake is the ultimate one; I challenge you to find a simpler yet tastier recipe anywhere! This is perfect for dinner parties as it can be beautifully presented; fantastic for family meals as everyone can just dig in straight from the tin, or just as a little secret for yourself - hiding it in a box at the back of the fridge, dipping in with a spoon when no one’s around… bliss.
The recipe is as easy as, well, cake! You can vary the quantities if you wish but I assure you, no matter how big you make this it will never hang around for long. However you should always remember my mum’s quote when going back for more -“little pickers wear bigger knickers!” Whenever I hear this it always hesitates my decision in having seconds, but I suppose with this dessert it may be hard not too! Anyway, back to the ingredients. Try and source good quality cooking chocolate as this will give the best flavour and texture for the cheesecake. I’ve recommended 200g but you could always use more if you have a really sweet tooth. This recipe can actually be the basis for a plain cheesecake by removing the chocolate from the recipe altogether; you could then use your own imagination and get creative with different flavourings, a simply lemon & lime or how about a cracking cheesecake using popping candy? The kids will love the latter one and because it’s so easy, they can help make it!
The base of this cheesecake is one of my favourite things about it; by using milk chocolate digestives instead of plain ones, you can crush them and then heat through so the chocolate melts and creates a substance to hold it together. It also tastes amazing - white versus milk chocolate - what more could you want? If this doesn’t sweeten you up, why not try plain digestives mixed with some ginger nut biscuits? These give a lot more depth to the flavour of the cheesecake, and a little surprise for your taste buds too!
Raspberries are my favourite berries, and they are best eaten during the summer months when they are in season. If rasps aren’t your thing though, try this recipe using strawberries. These work just as well with the white chocolate, although making a coulis from them isn’t as easy. If using strawberries, add them as decoration, or even chop them up and mix them through the topping as yet another unexpected treat for your guests.
I literally could go on about this cheesecake ALL DAY - and I don’t even really like desserts. So I’ll shut my mouth and allow you to open yours, to a mouth watering bite of white chocolate cheesecake.



Recipe.

200g good quality white chocolate

240g cream cheese - full fat works best!
250g mascarpone
80g double cream
400g milk chocolate digestives
250-300g fresh raspberries
1 tablespoon icing sugar

Method:

1. Place the chocolate in a bowl over a pan of simmering water and allow to melt. Try not to let it burn and don’t be tempted to stir it too much - just let the chocolate do its thing!
2. Mix the cheese, mascarpone and cream together with an electric mixer (or with a wooden spoon if you have guns of steel like me!)
3. Crush the digestives and add to a pan. Slowly heat and wait for the chocolate to melt. If it seems like this alone won’t hold the base together, don’t be frightened to add a little butter to it.
4. Line your cheesecake tin - base and sides - with baking paper so it doesn’t stick when removed.
5. Add the melted white chocolate to your cheese topping and mix well.
6. Pack the biscuit base into the tin with the bottom of a wooden spoon, and then pour in the creamy topping.
7. Cover with clingfilm and cool in the fridge for 2-3 hours.

Coulis:

This can either be swirled on top of the cheesecake or mixed through with the topping for a cutesy pink cheesecake - it is entirely up to you!

1. Place a sieve over a bowl and add the raspberries (remember and leave some for decoration.)
2. Literally smoosh - I love that word - them down with a spoon to pulp out all the juice through the sieve and into the bowl.
3. Taste, and add a little icing sugar if too sour.
4. Add to your cheesecake in whichever manner you fancy, pop some whole rasps on top for decoration and allow yourself to be transported to heaven via the dessert train… honestly, it is that good!