Today’s guest-ipe comes from my lovely friend Catherine. This is a gorgeous, rich cheesecake with a hint of ginger (an inspired base!) and a lovely combination of vanilla and raspberry. Yum.
You will need:
For the biscuit base
If you prefer a thicker base, then double this quantity
- 75 g digestive biscuits, crushed
- 75 g gingernut biscuits, crushed (you can alter the ratios of biscuit if you’re not a big fan of ginger!)
- 75 g butter, melted
- 400-600 g white chocolate, broken into pieces
- 65g butter
- 1/2 vanilla pod
- 500 g cream cheese
- 50 g caster sugar
- 180 ml whipping cream
- 1 punnet raspberries, plus a few more to decorate
- mint matchmakers or white chocolate buttons to decorate
- For the biscuit base – combine the biscuits and butter and press onto the base of a 9in/23cm springform tin. Pop in the fridge.
- For the filling – place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
- In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
- Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
- Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
- To serve – remove from the tin and place on a serving plate. Decorate with a few whole raspberries/mint matchmakers/white choc buttons. Eat within 3-4 days…if it lasts that long!