Gino D'Acampo shares his secret to a traditional cheesecake
As autumn approaches and the weather begins to get colder is it natural to crave something sweet and creamy like a cheesecake.
However, there is nothing quite like a homebaked treat and is even better if it does not even require even turning on the oven.
This white chocolate and raspberry cheesecake recipe was created by the cooking legend herself Mary Berry, and can be made in less than 30 minutes with only seven simple ingredients.
On her website, Mary has said this “delicious” cake is not only smooth and creamy, but two different tastes of fruit and chocolate can make this easy-to-bake cake a hit both of home or for a party,
On her website, Mary said: “The digestive biscuits and white chocolate give sweetness, while the raspberry coulis provides a lovely sharp contrast, in colour as well as taste.”
READ MORE: Make ‘classic’ chocolate cheesecake that ‘can’t be beaten’ with quick recipe
Ingredients
Base:
- 150g of digestive biscuits
- 75g of butter, plus some extra for greasing
Filing:
- 300ml for double cream
- 250g of cream cheese
- 200 of white chocolate
- One tablespoon of vanilla extract
- 200g raspberries
To serve:
- Another 200g of raspberries
Kitchen equipment
- 20cm cake tin
- Two mixing bowls
- Pot
- Clingfilm
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Instructions
1. Prepare a cake tin. Grease a 20cm cake tin with butter and then line with parchment paper.
2. Make the biscuit base. Put the digestive biscuits ina plastic bag and crush with a rolling pin or something heavy until they become crumbs. Melt the butter in a heat-resistant bowl over a pot of boiling water.
3. Once melted, add the biscuits and stir until properly combined. Set aside until it is at room temperature and then spoon the biscuit mixture into the cake tin and then place in the fridge to form.
3. Make the creamy filling. Combine the cream cheese and cream into a bowl and whisk until smooth, and then ass the vanilla extract.
4. Place the white chocolate into a heatproof bowl over a pot of boiling water. Keep stirring until it is melted, and then set aside until is has cooled to room temperature. Once ready, pour the chocolate mixture in with the whipped cream cheese mixture.
5. Make raspberry coulis. Place raspberries in a blender until smooth. Take the cake tin out of the fridge and spoon half of the white chocolate filling onto the biscuit base. Once smooth, poke two small holes into the cake and pour the raspberry coulis filling into the holes. Spoon the remaining white chocolate mixture on top and smooth it.
6. Clingfilm the entire cake and leave it to chill in the fridge overnight, or at least for six hours. Once properly chilled it will be ready to serve with the rest of your fresh strawberries while also drizzling any remaining raspberry coulis on top.
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