“Whenever I see cheesecake on a menu I’m filled with longing.
– there’s something awfully comforting about cheesecake.”
Delia Smith, ‘Summer Collection Cookbook’
I have spent almost 10 years of entertaining perfecting this cheesecake recipe. The ratio of butter to biscuit is balanced enough to have an optimally set base. And as long as you ensure the cream cheese and mascarpone cheese are at room temperature, yet use the double cream as soon as it comes out the fridge, I can guarantee you will have an exemplary cheesecake.
340g (12oz) digestive biscuits * 140g (5oz) butter * 310g (11oz) cream cheese (room temperature) * 255g (9oz) mascarpone cheese (room temperature) * 310ml (10 floz) double cream * 595g (1lb 5oz) white chocolate * 200g (7oz) raspberries
Crush the biscuits until completely ground. Gently heat the butter in a saucepan, then add the ground biscuits, mixing to a crumble. Add the biscuit mixture to a 23cm/9 inch spring-form cake tin and flatten with the back of a spoon. Leave to set in a fridge for 30 minutes.
Melt the chocolate, in a glass bowl over a small pan of hot water on a low heat. Stir occasionally. Mix the cream cheese and mascarpone cheese together with a whisk. Add the double cream, whisk, then the melted chocolate and whisk. Keep mixing even though it may start to look curdled. Spoon the mixture over the biscuit base. Chill in the fridge for 6 hours. Release form the tin, decorate with the raspberries and serve.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section CENTREPIECE DESSERTS, a selection of desserts which can be made in advance and look fabulous as a centrepiece to your dinner or buffet table.
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