M always says I’m rubbish at following recipes, and it’s true. Over the years I’ve become really rubbish at following recipes; always wanting to make my own changes and additions to the point where the result is almost unrecognisable!
So, I tend to follow concepts, or ideas and then go my own way with it – and generally, it works (or I learn very valuable lessons!)
This was an easter bake for me – my parents came to stay on Easter Saturday and we had decided to stay in for saturday night; which meant cooking dinner. I had decided to make my Beef Bourginon (which I will also be posting online soon) and so I needed to whip up a pudding, preferably something I could make in advance to save doing it all once my parents had arrived; so I decided on Cheesecake. I googled the amount of gelatine to use (because I never know about things like gelatine!), I knew I wanted it to be lemony, so then I just went with it – and it actually turned out really well – so I thought I’d share it on here!
What You Will Need:
- 3 mixing bowls, one large
- Circular cake tin with removable bottom
- Electric whisk (optional – but will need arm power if not)
- Small saucepan
- 160g Digestive Biscuits
- 80g Butter
- 250g Raspberries
- 45g icing sugar
- 200ml Double Cream
- 200g Cream Cheese
- 125g Caster Sugar
- 25g Lemon Juice
- Zest of one lemon
- 3 sheets to gelatine
How To Do It:
For the biscuit base:
- Place butter in a microwaveable mixing bowl and heat in the microwave until melted.
- Crush Digestives with a rolling pin – I do this by putting them in a sandwich bag to keep it all tidy!
- Mix the melted butter and the biscuit crumbs together and press firmly into the base of the cake tin. Use a metal spoon and make sure it is really well compressed or the base will crumble.
- Place the tin in the fridge and leave for 30 minutes to set.
For the Raspberry Sauce:
- Put 200g of the Raspberries, 5g of Lemon Juice and the icing sugar into the blender and mix well. Set aside.
For the Cheesecake Filling:
- Soak Gelatine sheets in a bowl of water for approx 7 minutes.
- Pour 100ml Double cream into the small saucepan and heat until warmed through. Do not boil. When heated through, remove from the heat.
- After 7 minutes soaking, shake the water from the gelatine sheets and add to the warm cream. Mix well until dissolved. Set aside.
- Into a large mixing bowl, zest one lemon, add 20g lemon juice, and mix with the caster sugar and cream cheese. Mix well until completely smooth (I used an electric whisk)
- Add the gelatine and cream mix. Stir well.
- Measure out 100ml of double cream and whisk until thick (again, you’ll most probably need an electric whisk for this, unless you feel like a proper workout!). Add to the rest of the cheesecake filling and mix well.
- Tear apart the rest of the raspberries into small chunks with your fingers and add to the mix. Stir gently to evenly distribute.
Putting it all together:
- Pour the cheesecake filling into the tin over the biscuit base. Gently tap the tin on a hard surface to level out the top.
- Add several drops of the raspberry sauce to the top in a circle or spiral. Run a knife through each to make a pretty heart design.
- Put in the fridge to set for at least 4-6 hours.
Serve drizzled with the rest of the raspberry sauce for extra yumminess!