Unlike my husband and daughter I've never been a huge cheesecake fan. However last year my daughter had the most wonderful cheesecake in one of our local pubs. A 6 months cheesecake recipe trial ensued and we have finally found one that the whole family ( including me ) love.
It was originally an Anthony Worral Thompson Recipe from Good Food Magazine. I have tinkered with it a bit and added a raspberry coulis until it meets the family taste perfectly.
Ingredients
For the Base
170g crushed hobnob biscuits
85g melted butter
For the Filling
500g white chocolate pieces - I've tried both expensive chocolate and very cheap supermarket own and to be honest the latter works just as well if not better!
50g butter
1/2 vanilla pod split lenghtways
500g philadelphia cheese
50g caster sugar
175 ml double cream
400g of frozen raspberries
icing sugar
I make this is 2 16cm deep loose bottomed flan tins. You can then eat one and freeze the other. One cheesecake will feed 6.
Method
Combine the butter and biscuits and divide mix between the tins, pressing into the base.
Melt the chocolate, vanilla and butter in a heatproof bowl over a pan of simmering water until melted. Mix well together and cool slightly.
In another bowl mix together the sugar, cream and cream cheese.
Remove the vanilla pod and then stir the melted chocolate mixture into the cream mix.
Stir in 225g of the frozen raspberries.
Divide between the 2 tins and put in the fridge to set. It will set in 4-8 hours. If I've forgotten to make it soon enough I'll pop it into the freezer for an hour or so.
Put the remaining raspberries into a blender, whizz up to a puree and then add icing sugar to taste. I suggest you do it one tablespoon at a time. You want it quite tart so that it will cut through the sweetness of the cheesecake.
To serve pour some of the coulis over a slice of cheesecake and enjoy!
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