Wednesday 20 July 2011

mama moon's Raspberry cheesecake with some added chocolate if you need it

Raspberry cheesecake ...
This is another one thats been slightly altered ( I like doing this)
Two packs of white chocolate chunk cookies and about 3 oz of melted butter for the base
Usual way of creating this .. smash biscuits and add melted butter
Push crumb into the tin bake for five mins .. gas mark 4/180c/fan160c
Filling ..
Two and a half tubs of Marscapone (I love this stuff  if you hadn’t noticed) around 600g
8 oz of golden caster sugar (gives a nice creamy flavour as if this needs any more cream)
2tbsp plain flour
Vanilla extract (or one pod I have to say I use the pods as I like the look of them the black bits make it look posh!)
2 large eggs and one yolk
6oz pot of soured cream (you can change this for vanilla yoghurt for a slightly sweeter taste)
300g raspberries fresh or frozen .. I prefer fresh
Optional 4-6 oz of white chocolate chopped
Optional couple of spoons of framboise (since most people don’t have this including me I just squished some warmed raspberries through a sieve and made a sauce or a coulis if you want to be posh once squeezed add some icing sugar if you like it sweet)
Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin.add half the white chocolate then Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
Then take out half of whats left of the raspberries fortop and heat the others in a pan and make the sauce with the icing sugar I mentioned  in the brackets up there!
when cool add the rest of the raspberries and bits of white chocolate then poor on the coulis/sauce stuff 
ohhhh  yes if you add the alcohol do it after you made the squish =0)
 Hope this makes sense .. =0)

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