7 Sep 2012

Raspberry and White Chocolate Cheesecake



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.

You’ll need:
For the Base
  • 250g Digestive Biscuits, crushed
  • 100g Butter melted
For the Filling
  • 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)

How to:
  • 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.

8 comments:

  1. That cheesecake looks delicious..I wish u stayed near by,I would hv dropped in for a slice(;)) BTW whr do u stay in Mumbai?

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  2. Replies
    1. Hi Noopur, egg less cheesecakes are usually no bake and I don't make them coz I don't like the consistency much; it's too creamy and there is a lot of cream cheese & sour cream going in. Google should help you with many egg less variations.

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  3. Alright, that certainly looks YUMMY! Congrats on the delicious win! I've only seen fresh raspberries in stores abroad. These look great!

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    Replies
    1. Thanks so much, Deeba! I was certainly very lucky :)

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  4. Oh my goodness, I'd love to win fresh raspberries! I love making cheesecakes, but is Caster Sugar the same as American sugar cane sugar? I'm guessing it is. Your cheesecake looks amazing!

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    Replies
    1. Hey Mimi, I was certainly very lucky to have won that :) Caster Sugar is called 'superfine' sugar in the US, I think. It's basically very fine sugar that dissolves quickly. You can try grinding regular granulated sugar in a food processor; that'll give the same consistency. Hope that helps!

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