So my favourite patisserie Le 15 ran a Twitter contest early this week and guess who won? (No prizes for guessing!) My spoils were half a kilo of the most gorgeous raspberries.
Obviously I had to try out some raspberry recipes. I decided to make one savoury and one sweet dish – I made a tangy Raspberry Cilantro Salsa, which goes perfectly with Tortilla chips (I’ll post that recipe soon) and I used a bulk of those raspberries for this lovely Raspberry and White Chocolate Cheesecake.
Is that picture making you salivate? Well then, here’s the recipe! Give it a try and feel like a MasterChef when you see the end result :)
This recipe makes one 22cm (or 24cm) cheesecake.
For the Base
- 250g Digestive Biscuits, crushed
- 100g Butter melted
- 500g Mascarpone (I used Zanetti brand)
- 140g Caster Sugar
- 3 Eggs
- 150g good quality White Chocolate, chopped
- 150g Raspberries
- 1tsp Vanilla
For the Topping
- A small handful of Fresh Raspberries
- Icing Sugar for dusting
- A sprig of Mint (optional)
- Grease a 22cm (or 24cm) springform pan. Combine biscuit crumb and melted butter and press into the base of the pan. Chill in the refrigerator for an hour.
- Preheat oven to 180C. Using an electric blender, combine the mascarpone, sugar and vanilla.
- Add eggs one at a time, beating after each. Tip in the white chocolate and raspberries.
- Pour this mixture over the chilled biscuit base.
- Bake for an hour, or until just set. During the baking, if the top is getting browned but the cheesecake has not yet set, then cover the pan with foil and continue baking.
- Cool completely and then chill in the refrigerator for at least 4 hours (or overnight).
- Before serving, top with fresh raspberries. Dust some icing sugar on top and place a sprig of mint.