This dish really was the selling point at my last dinner party, so much so that I am going to be making it again in a couple of weeks time. Cheesecakes are not the most challenging things to make, so even for a beginner, this will be something they can use to impress guests.
INGREDIENTS
BASE
- 150g Digestive biscuits
- 75g Butter
FILLING
- 550g Belgian White Chocolate
- 1 punnet Raspberries
- 70g Butter
- 400g Cream Cheese
- 60g Caster Sugar
- 200ml Whipping Cream
Serves 6-8 people
Preparation Time: 20 minutes
Chilling Time: 24 hours
METHOD
- Start by making the biscuit base – break the biscuits into small pieces and combine with the butter. Press onto the base of a cake tin.
- Bring a pan of water to a steady simmer, and place a heatproof bowl over it. Break up the chocolate into small pieces and place with the butter into the heatproof bowl to melt.
- In another bowl, combine the cream cheese, whipping cream and sugar until smooth. Fold the cream mixture into the chocolate and mix.
- Place most of the raspberries (saving a few for decoration) evenly on top of the biscuit base, and spoon the chocolate-cream mixture over until completely covered (NB: this is to avoid releasing the raspberry juice into the cheesecake mixture). Place in the refrigerator for 24 hours or overnight.
- When serving, remove the cake from the tin (see pictured) and decorate with the leftover raspberries. Cut into generous slices and serve, either on its own or with ice cream.
