Monday, 9 June 2014

Raspberry and Rose Cheesecake

Baking is my passion, some may even say my obsession and every single thing I bake (successful or otherwise) fills me with joy. But that is not to say I am satisfied only by baking, for many of my favourite treats require no baking at all. Take this cheeky cheesecake for instance, with all its sophistication and luxuriance. It's a real show stopper of a pudding, yet could not be more straightforward to make and needs absolutely no baking at all. All that is necessary is a few simple ingredients, a small amount of time and an abundance of enthusiasm!

Prep time: 20 Mins (Plus some chilling time)
200g Digestive Biscuits (Crushed finely)
115g Unsalted Butter (Melted)

500g Soft Cream Cheese
200g Caster Sugar
100ml Single Cream
10g Gelatine Crystals
1.5-2tsp Rose Water (Depending on how rosey you want it)
300g Fresh Raspberries

If you are ready, then let us proceed. In a large bowl mix together the crushed biscuits and butter, then tip into a 23cm springform cake tin, or onto a large round serving plate with a 23cm cake ring sitting on it. Press the biscuits into the base of the tin or plate, all the way to the edges and leave to one side for 15 minutes.

For the filling, beat the sugar into the cream cheese. In a small saucepan (or microwave) warm the cream until steaming hot, then remove from the heat and add the gelatine crystals. Stir until combined, or if the crystals aren't dissolving sit your saucepan or jug into a bowl of boiling water. Keep mixing and they will eventually dissolve. Pour the cream into the cheese, along with the rose water and whisk until combined and starting to thicken. Pour the mixture onto your biscuit base then leave to one side for 30 minutes.

When the base has cooled for half an hour, arrange your fresh raspberries on top, pressing them in slightly. Leave again to one side until completely cool, then place in the fridge for at least 4 hours, ideally 6.

The cheesecake is now ready to be carefully removed from the tin and served. Before this though a couple of tips. I find it easier to remove if I place the cheesecake in the freezer for 20 minutes prior to removal, just to firm the edge slightly. I also run a flat knife with a rounded blade along the edge to help free the cake from the tin. Aside from that, I have no more wisdom to impart. Over to you!

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