There is nothing that makes me think of summer more than the smell of fresh raspberries. I spent my teenage years growing up on the East coast of Scotland where some of the best raspberries in the world are grown. During the summer school holidays we would set off to the local farms and pick raspberries for the farmers and make ourselves some pocket money. It was easy money for us – we were outdoors, sun shining, the berries were easy to pick and of course we were surrounded by the smell of ripe raspberries. Such good memories and one I wish my children could experience. So with the sun shining and the barbecue on, a delicious raspberry and white chocolate cheesecake was on order.
This cheesecake is so light and delicious – summer on a plate!
I have used low fat cream cheese and lovely thick Greek yogurt to make it a bit more calorie friendly than a traditional cheesecake but it still tastes just as good. I normally stick mine in the freezer to set and then just before we are ready to eat our main meal I will put it in the fridge to defrost. I don’t like using too much gelatine so the consistency will be quite soft if left out the fridge too long. The one in my photo had been out of the fridge for about an hour so you can see that it still holds its shape but is quite soft.
- 185g digestive biscuits
- 45g butter, melted
- 30g crushed praline (optional)
- 300g fresh raspberries
- 300ml Greek Yogurt
- 150g low-fat soft cheese (Philadelphia)
- 45g icing sugar
- 100g white chocolate (melted)
- 3 leaves Fine Leaf Gelatine
- Grease a 23cm round spring-release cake tin.
- Crush the biscuits until they resemble fine breadcrumbs.
- Add the melted butter and crushed praline if using.
- Mix well and pour into your cake tin.
- Using the back of a spoon, press down hard until you have a smooth, solid biscuit base.
- Refrigerate until cheesecake mixture is ready.
- Puree 225g of the raspberries (the rest are for decoration) in a blender, then press through a sieve.
- Reserve half of the puree; return the rest to the blender, add the yogurt, cream cheese, icing sugar and melted chocolate and blend until well mixed and evenly coloured.
- Soak the gelatine leaves in a bowl of cold water for 4 minutes.
- Remove from the water and squeeze out any excess water.
- Place in a saucepan over a gentle heat until melted.
- Add the melted gelatine to the cheesecake mixture and blend again until well incorporated.
- Pour the cheesecake mixture into your cake tin.
- Spoon in the reserved puree and swirl with a knife to make a marbled pattern.
- Sprinkle with the remaining raspberries and chill for 3 - 4 hours.
I nearly always have crushed praline in my store cupboard and love to add it to my biscuit bases to give a lovely nutty and slightly chewy texture to the biscuit base.
The chocolate rose was something I had wanted to try for a long time. Trying it out on a sunny day was probably not the best idea I’ve had but with a bit of perseverance it did finally work. I followed the tutorial on http://www.howtocookthat.net/public_html/how-to-make-a-chocolate-flower/ . The flower will not work unless you temper your chocolate and Anne also shows you how to do this using your microwave. The petals are so fine that if your chocolate is not tempered they will melt as soon as you try to handle them. I wouldn’t advise making this at the last minute. Make it when you have plenty of time and then keep it in the freezer until you need to use it.
It’s Tasty Tuesday time again. Pop over to Honest Mum for a feast of good food ideas.