Raspberry, white chocolate and passion fruit cheesecake

This cheesecake is a little bit special if I do say so myself. I adapted this massively from a beautiful lemon cheesecake recipe I used in my student days. If you regularly read my blog you will know by now that I am something of a chocoholic and prefer my desserts with a pretty high percentage of cocoa in them. However, when it comes to cheesecake I tend to favour fruit based variations. In this the white chocolate adds a bit of extra richness that cuts through the tartness of the raspberries. I used frozen raspberries in this but you can use fresh if you prefer.

If you want to make cheesecake you will need:

250g ginger biscuits or digestives

150g butter

200g full fat cream cheese

3/4 pint (450ml) double cream

2 tablespoons caster sugar

100g frozen raspberries (plus extra to decorate)

3 passion fruit (you can leave these out, but they add a certain loveliness I can’t describe)

100g white chocolate

 

Smash your biscuits up to make your cheesecake base. (Feel free to sing that old YouTube song while doing this step). I whizzed my biscuits up in the food processor but I believe it was Ed who told me she likes to do this bit with a rolling pin as it means that she can nibble on the bigger bits of biscuit.

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Met your butter and add in your biscuit crumbs. Put this mixture into a loose bottomed tin and press it into an even layer (or any vessl in which you wish to make cheesecake). Place in the fridge to cool. You can do this several hours in advance or as you are making the filling.

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Buttery biscuit base – all you Masterchef fans would be proud

Whisk your cream and sugar until the cream has thickened and leaves a trail when you lift the whisk up.

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Add the cream cheese and give the mixture another good whisk.

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Melt in the white chocolate and whisk in so that everything is well mixed.

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Add your raspberries and the flesh of the passion fruit. Mix in using a wooden spoon.

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Cheers me old fruit

Spoon the cheesecake mix over the base and spread in an even layer.

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I love the swirls of pink in this

Decorate with raspberries, or as you wish and refrigerate for a few hours before serving. This dessert is one that doesn’t need anything with it, but if you want to push the boat out is goes well with ginger ice cream.

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I was certainly popular last Friday night.

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5 thoughts on “Raspberry, white chocolate and passion fruit cheesecake

    1. Thanks! In this post I actually used my phone which is a Huawei and has a decent camera (when the zoom function doesn’t misbehave). Currently though I’m borrowing my brother’s Lumix FZ45 but I often use my own little Nikon Coolpix as it is perfect for one handed photography.

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