I have this habit of inviting people round for dinner, but instead of choosing a foolproof recipe that I know works, I search around on the internet for something new and exciting to wow them with. This doesn’t always turn out well, especially when I then decide to go off piste, substituting ingredients for ones that I prefer; not to mention leaving some out simply due to lack of focus at the supermarket.
This was the background to my latest discovery – the white chocolate and berry cheesecake. You’ll be pleased to hear however, that it turned out to be a triumph and so easy to make! I only ever share the best recipes on here, ones that even a novice can make, so I promise that you can do it, whatever your ability.
200g White chocolate
300g Soft white cheese (Philadelphia)
50 g Caster sugar
284ml Double cream
10 Digestive biscuits
75g Unsalted butter
4tbsp Seedless Raspberry Jam
170g Strawberries (chopped up)
A handful of blueberries
- Melt the white chocolate in a bowl placed over a saucepan of lightly simmering water.
- Lightly oil your loaf tin and line it with cling film.
- Mix the cream cheese, double cream and caster sugar together in a food processor.
- Add the cooled white chocolate to the mixture.
- Spoon half of this mixture into the loaf tin.
- Mix half of the jam with 50g of the raspberries and spoon it onto the cream/cheese mixture
- Pour the rest of the cream/cheese mixture on the top to sandwich it.
- Smash the digestive biscuits up into crumbs either in a bag using a rolling pin or in a food processor.
- Melt the butter and add the crushed digestives, making sure that they are well coated.
- Press the digestive/butter mix on top of the cheese/cream mix.
- Cover the whole thing in a tight layer of cling film and put into the fridge to chill for 6 hours.
- Put a plate on top of the loaf tin while it chills.
- Set aside 6 strawberries and cut the rest up into pieces.
- Warm in a pan with 2 tbsp of jam until soft.
- Whizz it all in a food processor and then push through a seive to remove the seeds.
- Take out of the fridge, remove the cling film and turn out onto a plate.
- Carefully peel back the cling film.
- Halve the remaining strawberries and place on top with the blueberries and raspberries.
- Pour over the lovely rich red sauce and voilà!
The original recipe had amaretti biscuits for the base but as I hate the taste, I substituted them for the traditional digestive biscuit mixture and it worked really well. Let me know if you have a go; always love to receive your comments. Good luck!
Pingback: Rediscovering Old Haunts, Epic Dramas and a Gingham Tablecloth #LittleLoves - Inside, Outside & Beyond on June 28, 2017