I absolutely love cheesecake. It is one of my favourite desserts and I have been known to eat one in all its entirety just by myself. But oddly enough, I have never made one. Cakes, yes. Pastries, yes. Cheesecake, never. So when a friend requested a cheesecake for his birthday as opposed to a good ol’ chocolate cake, I jumped at the chance. The best thing about cheesecakes is that they are very easy to make. They are also extremely versatile, you can adapt the recipe in almost anyway to incorporate a variety of flavours (just type in ‘cheesecake recipes’ on Pinterest to see what I mean). Perfect for pudding at a Sunday BBQ, this White Chocolate and Raspberry Cheesecake with a Ginger Biscuit Base is a sure winner!
For the filling
- 500g white chocolate, broken
- 75g butter
- 1tsp vanilla essence
- 500g cream cheese
- 50g icing sugar
- 180ml whipping cream
- 2 punnets raspberries
For the biscuit base
- 1 pack ginger nuts biscuits, crushed (for a plain base use a pack of digestive biscuits)
- 150g butter, melted
- Prepare the base by combining the biscuits and butter until the mixture is well mixed (you want every bit of biscuit coated in butter). Then, press the biscuit mixture down on the bottom of a cake tin, preferably one that is a springboard cake tin. Use your fist to push the mixture down so that it is compressed, so that you don’t have a crumbly base. Then, place into the fridge whilst you prepare the filling.
- Add the white chocolate, vanilla essence and butter to a heatproof bowl set over a pan of gently simmering water, ensuring the bowl doesn’t touch the water. Keep stirring until both the chocolate and butter are melted and fully mixed, then remove the bowl from the heat. Stir the mixture till it is fully smooth and then leave to cool slightly.
- In another bowl mix together the cream cheese, icing sugar and whipping cream till smooth. Then, combine the cream mixture with the melted chocolate and butter. Gently stir in about 3/4 of the raspberries.
- Pour the mix over your biscuit base , making sure the mixture is evenly spread. Then, chill in the fridge for 4 hours or overnight if possible. Decorate with the remaining raspberries just before serving.