Will you look at those berries!!! My eyes keep getting drawn back to them as I write this, the colour & texture, so rich & inviting. Raspberries are arguably my favourite of the berry family. The tart & zesty flavour lingers on the palette making me do my scrunchy face of joy with each luscious mouthful. When in season, I will overload on raspberries & put them in everything I can think of – breakfast porridge, smoothies, homemade frozen yoghurt, cakes, slices – the list goes on! I always have to have extra on hand for a recipe due to my inability to resist munching them down while pottering around my little kitchen haven.
Excitingly, this year we even managed to, (thanks to my partner J), grow some of our own. It will be a few more seasons before we get a big fruiting (not sure that’s a word, but crop makes it sound like we have a farm & harvest makes it seem like we have an abundance of plants – we have one), but considering the heat we have been enduring this Summer & now into early Autumn, our little plant has done well to just survive, let alone produce fruit!
It was hard to decide which recipe to go with on this one – I have many that I love making using fresh raspberries – in the end I went with what I have been craving for a while & that is cheesecake. I love the combination of raspberries & white chocolate, they are a brilliant match of punchy flavour burst & smooth subtlety. Add the decadence of cream cheese & the buttery crunch of the biscuit base & for me, this is a winner all round! I also like that this is a no bake style cheesecake – it saves using a hot oven on hot days, but also makes the filling light & fluffy – fantastic for Summer evening supper, or afternoon tea, or the sneaky midnight snack you have when your 10 month old is teething & you know sleep in not on the horizon any time soon … yeah, I kind of like it anytime really! 🙂
Here’s how it goes;
Raspberry & White Chocolate (no bake) Cheesecake
1 packet plain sweet biscuit crumbs – (I like Digestives but you can use which ever you prefer).
75g unsalted butter, melted
500g Light PHILADELPHIA Cream Cheese, room temperature
1/2 cup caster sugar
1 teaspoon vanilla extract
2 teaspoons gelatine powder dissolved in ¼ cup boiling water, cooled
200g White Baking Chocolate, melted and cooled slightly
1 cup full cream, softly whipped
2 punnets (250gm) fresh raspberries
1-2 tablespoon pure icing sugar – (if you like raspberries sweeter, add more icing sugar – I find when they are in season they are generally quite sweet, so no need to use two spoons – but it comes down to taste preference on this one).
- Using a food processor, blend the biscuits to a fine crumb – (if you don’t have a food processor, just place biscuits in a strong plastic bag & use a rolling pin or similar to gently tap the biscuits until they crumb).
- Melt butter over medium heat on the stove top, or in heatproof container in the microwave in 20 second increments until melted.
- Combine the butter & crumbs & pulse until well combined.
- Press crumb mix into the base of a lightly greased 22 cm springform pan.
- Allow the base to set – refrigerate or pop into the freezer until ready to add the filling
- Place chocolate in a heatproof bowl & melt over pot of gently simmering water – do not let water touch the bowl or the chocolate will cease. Alternatively you can melt chocolate in the microwave – 30 seconds on HIGH setting, then in 20 second increments until melted.
- Beat the cream until lightly whipped – keep watch & you will see the cream starts to thicken, it is done just as it starts fluff up & come together
- Beat the cream cheese, sugar and vanilla with an electric mixer until smooth & glossy.
- Sprinkle gelatine powder over just boiled water – stir well to ensure the gelatine is completely dissolved – allow to stand for a few minutes to cool & check again that it has dissolved. (I can tell you from experience it is not nice to chow down on little rubbery chunks in your cheesecake! Ewwww!).
- Add the gelatine to the cream cheese mix & stir to combine.
- Add the melted chocolate & stir to combine.
- Gently fold through the cream until just combined.
- Pour the filling into the prepared base.
The Raspberry Coulis Topping
- Using a blender, puree one punnet of raspberries with icing sugar
NOTE: Traditional coulis is smooth – so ,if you prefer no seeds – puree & push the raspberries through a fine sieve before stirring in the icing sugar. I like the little crunch the seeds give when incorporated into the cheesecake – but if you prefer it smooth, then sieve away!
- Dollop the coulis onto the top of the filling – random is good – no real sequence required.
- Using a butter knife, or like me, a chop stick which happened to be at hand, gently drag & twist the coulis through the filling in all directions until a swirl pattern forms – once again, random is good – make it look however you want it to. The deeper the twirling, the deeper the coulis will incorporate into the cheesecake.
- Refrigerate for at least 3 hours.
- Serve with extra punnet of raspberries & if you like a sprinkle of cocoa or cacao (my preference) powder to decorate.
Just quietly … I have had some of this cheesecake almost everyday since I made it – very naughty I know – but I just love, love, love the freshness & sensation as you taste all the different elements! Another great thing about cheesecake is that is freezes brilliantly, so if you do happen to have leftovers you can slice it up & pop it into the freezer for up to 3 months. It is just as delectable as when first made!
If I was to do anything different with this particular once, I would dig a little deeper with twisting the coulis into the filling so that it penetrated further in. Not the perfect depth, but my kitchen is not about perfection it’s about family & taste!
Adapted from Cadbury Kitchen (Australia)
Cook! Eat! Enjoy!