Saturday, February 21, 2009
I cannot take the credit for this gorgeous cheesecake. I didn’t make it, and I wasn’t even at home the night it was served, because I was at the Arctic Monkeys concert – amazing! All I did was excitedly snap up the February issue of Delicious magazine and come home raving about the amazing looking cheesecake recipe on page 73. My sister took it from there. She’s becoming quite a good cook these days, but I especially enjoy when we are cooking together in the kitchen. She likes to chop chocolate while I sift flour, though occasionally we disagree about who should do the whisking.
She ran into problems at one point when she found that she didn’t have enough white chocolate. The recipe called for 200g but we had less than half of that. It meant that the cheesecake took a longer to set, but I think it would have been way too rich with the whole amount of chocolate. I really loved the taste as it was – unlike most cheesecakes I’ve eaten in the past, it wasn’t too rich or too sweet. I have adapted the recipe below to include less chocolate but slightly more gelatine to allow it to set properly. Apart from that little hiccup, the cheesecake was easy to put together and tasted delicious.
I loved the raspberry and vanilla sauce most of all. The original recipe used strawberries but we struggled to find nice sweet ones at the time and opted for raspberries instead. It was such a wonderful, vibrant colour, and really complemented the creamy cheesecake. It also tasted great spooned over vanilla ice cream. My sister did a great job with this dessert, and you might even see her contributing more to my blog in the future.
Raspberries and Cream Cheesecake
Adapted from Delicious Magazine
You will need to begin this recipe the day before you plan to serve it.
• 200g shortbread biscuits
• 100g unsalted butter, melted
• 3-4 teaspoons gelatine powder
• 500g Philly cream cheese
• 395g can sweetened condensed milk
• 300mL thickened cream
• 100g white chocolate, melted and cooled
• 2 punnets raspberries (or strawberries)
• ½ cup caster sugar
• 1 vanilla bean, seeds scraped
1. Grease and line the base of a 23cm round springform cake pan. Place the biscuits in a food processor and process to fine crumbs. Add the melted butter and process to combine. Press into the base of the pan and chill for 30 minutes.
2. Meanwhile, process cream cheese and condensed milk in a food processor or stand mixer until smooth. Heat 100mL cream in a saucepan over low heat. Add the gelatine to the warm cream and stir until completely dissolved.
3. Stir cream mixture into cream cheese mixture. Beat remaining cream with electric beaters until soft peaks form. Fold into the cream cheese mixture with the cooled chocolate. Pour over the base, and chill overnight until set.
4. Place the sugar, vanilla bean and seeds and 1/3 cup water in a heavy based saucepan over low heat, stirring until sugar is dissolved. Simmer without stirring for 5 minutes until the mixture thickens slightly. Add the berries and cook for a further 1 minute. Cool completely and then pour over cheesecake just before serving.