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My mind keeps drifting back to the cheesecake we enjoyed on New Year’s Eve.  All dressed up and ready to party as a birthday cake for my friend’s 30th, it sparkled with fresh fruit and candles which we only half lit due to getting the giggles standing outside in the freezing cold.  The quality of the photo is in no way affected by the amount of champagne the author may have consumed!

Happy 30th Charlie!

White Chocolate and Raspberry Cheesecake

  • 2 x 100g bars white chocolate  
  • 2 x 300g tubs soft cream cheese
  • 285ml double cream
  • 50g caster sugar
  • 1 punnet raspberries
  • 2 tbsp raspberry jam
  • 1 packet purple Maryland double chocolate cookies
  • 1 punnet strawberries
  • 2 tsp icing sugar
  • Mixed fruits to decorate (either fresh or defrosted from frozen

Make the night before as this needs to be in the fridge overnight to ‘set’. 

Line a loaf tin (or in the absence of a loaf tin, a casserole dish!) with a double layer of clingfilm, making sure there’s enough at the sides to wrap over completely once you’re done.

Rinse the raspberries, pat dry, put them in a bowl with the jam and mash it all together with a fork. It will suddenly ‘gel’ and become sauce like, at which point set it aside.  Break the biscuits up into pieces – you can completely crush them, or just smash them up a bit depending on your preference.

Whisk or beat the sugar and the cream cheese together until smooth, then add in the cream and keep mixing until you can make ribbons with the mixture. Melt the white chocolate (in a bowl over hot water if you’re cautious, in the microwave if you’re careful and do it slowly to avoid burning).   
Stir the chocolate until it is cool, then pour it into the cream mix and whisk it in making sure you get right to the bottom so the chocolate is evenly distributed.   Put half the cream mix in your loaf tin, put the jam mixture down the middle (about an inch wide) then put the rest of the cream mix on top and level off before lightly pressing in the cookies.  Wrap the spare clingfilm over the top of the cheesecake and press down to get any air out. I put the casserole dish used in this instance in the fridge with a full (sealed!) carton of orange juice on top to weigh it down.
To make the sauce, blitz the strawberries to a pulp then strain through a fine sieve and discard the seeds and pulp.  Mix in the icing sugar to taste.
Turn out and serve with the mixed fruits on top and the strawberry sauce.

The small bowl of leftovers tasted even better the next morning – I just had to check on it, of course!  Seeing as how this is hardly diet food, I guess I’m going to have to wait until another occasion presents itself before indulging.