Ah yes! It certainly has been quite a while since preparing a dessert and no better than this one to take centre stage. After the main course at my dinner party, it was given applause and was called for an encore. The no-bake cheesecake that I made some time ago gave me the inspiration to try yet another, this time accompanied by raspberries, a delicious compliment to any sweet recipe.
Cheesecake is always a sure-fire winner whether for a guest event or simply for self-indulging. It's always a pleasure experimenting with different techniques but with this type of cheesecake there's no real need to cherry-pick recipes; one can simply use the same white chocolate cheesecake mix and choose whichever fruits you desire for the coulis. It will result in a plum job😉 or fresh/frozen mixed berries, mango... you get the idea.
Prep Time: 20-30 minutes
Cook Time: 10 minutes
Cook Time: 10 minutes
Serves: 8
Ingredients:
150g digestive biscuits
75g butter plus extra for greasing
For the filling:
250g mascarpone cheese
300ml double cream
1tsp vanilla extract
200g white chocolate, broken into pieces
For the coulis:
400g fresh raspberries
Instructions:
1. Butter the base of an 8-inch springform tin and line with a disc of baking paper.
2. Crush the biscuits in a freezer bag/plastic bag or simply throw them into an electric blender.
3. Melt the butter in a pan and add the crushed digestive biscuits. Stir to coat the biscuits with the melted butter. Remove from heat and press the mixture onto the base of the spring-form tin. Put in the fridge and leave to set for an hour.
4. Break the white chocolate into a separate bowl and sit it on top of a pot of simmering water. Stir until melted. Leave to cool down for 10 minutes or so.
5. Tip the mascarpone cheese into a separate bowl. Gradually stir in the cream with a spatula. Add the vanilla extract and continue stirring until smooth.
6. Pour the melted chocolate into the bowl with mascarpone mixture and combine.
7. Remove the biscuit base from the fridge and spread the cheese mixture evenly over the top. Smooth the top and return to the fridge and allow to chill for at least 6 hours, or overnight.
8. For the coulis, place half of the raspberries into a small blender. Add the caster sugar and blitz until runny. Press through a sieve to remove the skins and the pulp.
9. To serve, drizzle the raspberry coulis on top of the cheesecake and scatter with the remaining half of the raspberries. Run a knife around the edges of the springform tin and release the cheesecake.