Experimenting can be fruitful so long as you do not have any preconceived ideas of the results. It didn't take an awful lot of time to think this one over. I discovered a raspberry coulis cheesecake recipe quite recently and simply changed the berry topping. At first glance, this cheesecake may seem a little rustic with its mounds of blueberry topping.
White chocolate creamy cheesecake is perfect with blueberries. Sweet and tart playing together in harmony with a touch of intimacy brought by the classic graham cracker crust. This decadent cheesecake makes you feel like you're at a black-tie event, even if you're just relaxing at home.
I have made many cheesecakes; but after noticing the recipe for this delight, I have decided that it is a formula that I will stick to once and for all - not the coulis topping, that can be experimented with; it's the biscuit base and the cream cheese mix that may never have to be altered again (touch wood.)
Of course, if you like a richer cream cheese mix then simply increase the recipe volume by 25%. The blueberry coulis wasn't rocket science either. When making a coulis just change the fruit, stick to the measurements and then voilà. Done!
Prep Time: 30 mins
Chill Time: 6 hours (though overnight would be best)
Serves: 8
Ingredients:
For the biscuit base:
150g digestive biscuits
60g butter
1 tbsp demerara sugar
Foe the cheesecake topping:
200g white chocolate
250g full-fat Mascarpone cheese
300ml double cream
1 tsp vanilla extract
250g fresh or frozen blueberries
1 tbsp icing sugar
For the coulis:
250g fresh or frozen blueberries
1 tbsp caster sugar
Method:
1. Butter the base of an 8 inch spring-form tin and line it 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 butter and biscuit mix onto the base of the springform 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 bowl. Gradually stir in the cream with a spatula. Add the vanilla extract and continue stirring until smooth.
6. For the coulis, place half of the blueberries into a small blender. Add the icing sugar and blitz until runny. Press through a sieve to remove the skins and the pulp.
7. Pour the melted chocolate into the bowl with the mascarpone mixture and combine.
8. Remove the biscuit base from the fridge and spoon white chocolate and Mascarpone mix on top. Smooth the top and return to the fridge and allow to chill.
9. To serve, spread the blueberry coulis on top of the cheesecake and scatter with the remaining half of the blueberries. Run a knife around the edges of the spring-form tin and release the cheesecake.
Chill Time: 6 hours (though overnight would be best)
Serves: 8
Ingredients:
For the biscuit base:
150g digestive biscuits
60g butter
1 tbsp demerara sugar
Foe the cheesecake topping:
200g white chocolate
250g full-fat Mascarpone cheese
300ml double cream
1 tsp vanilla extract
250g fresh or frozen blueberries
1 tbsp icing sugar
For the coulis:
250g fresh or frozen blueberries
1 tbsp caster sugar
Method:
1. Butter the base of an 8 inch spring-form tin and line it 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 butter and biscuit mix onto the base of the springform 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 bowl. Gradually stir in the cream with a spatula. Add the vanilla extract and continue stirring until smooth.
6. For the coulis, place half of the blueberries into a small blender. Add the icing sugar and blitz until runny. Press through a sieve to remove the skins and the pulp.
7. Pour the melted chocolate into the bowl with the mascarpone mixture and combine.
8. Remove the biscuit base from the fridge and spoon white chocolate and Mascarpone mix on top. Smooth the top and return to the fridge and allow to chill.
9. To serve, spread the blueberry coulis on top of the cheesecake and scatter with the remaining half of the blueberries. Run a knife around the edges of the spring-form tin and release the cheesecake.