17 September 2008

Raspberry Cheesecake

Today's a non-bake baking day :) to make my favourite Irish cheesecake. This is a relatively easy recipe that requires only setting time in the fridge, none of the long hours on a low heat, all of the taste. The texture of this cheesecake is fabulously creamy and smooth.

Ingredients :

For the base :
200g digestive biscuits (14)
200g ginger nut biscuits (19)
160g unsalted butter

For the topping :
450g cream cheese
100ml milk
150g castor sugar
100ml cream
1 packet of sugar free jelly crystals dissolved in 150ml boiling water and cooled

Tools :

You'll need a large mixing bowl, and a bowl for whipping cream, a whisk, scales, jug, food processor and spring form round cake tin.

Method :

For the base :

1. Blend all the biscuits in a food processor.

2. Melt butter over a low heat, and stir in biscuit mix.

3. Line spring form tin with greaseproof paper.

4. Pour in biscuit base and push down into flat surface with back of a spoon.

5. Put in the fridge to cool and set while making the topping.

For the topping :

1. Whip the cream until getting stiff.

2. Set aside the cooling jelly and the whipped cream.

3. Put softened cream cheese (I find it softens enough after 2 hours out of the fridge), milk and sugar in a large mixing bowl and whisk until smooth.

4. Pour in cream and jelly to above mix.

5. Whisk until smooth and all jelly is incorporated.

6. Take base out of the fridge and pour on base.

7. Smooth out topping with the back of a spoon.

8. Put cheesecake back in the fridge until it sets. (You know it's set when you can put a spoon on top of the mix and it doesn't sink.)

How does it taste? Amazingly fabulous :D Not too cheesy, not too fruity, just a perfect medium. I love the slight spiceyness in the base that the ginger nuts give, digestives are too plain, by themselves and all ginger nuts is too overpowering alone.

Possible Variations :

1. Use any flavour jelly you like

2. Add fruit on top of the base before pouring on the topping, or on top just before it sets

3. Chocolate cheesecake : base with chocolate chip cookies, use a gelatin sheet dissolved in 150ml boiling water to replace flavoured jelly, replace 50g of the sugar with 2 tbsp cocoa powder, top with chocolate sprinkles

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