As a little extra for Mother’s Day, I thought I would make a cheesecake.
I enjoyed making Toffee Marshmallow squares for Valentine’s Day as I felt it made a more personalized gift, especially with the cellophane wrapping, which I quite impressed myself with!
I didn’t want to make the usual plain cheesecake with berries on top, so I looked online for some recipes and came across Nigella’s White Chocolate and Raspberry Cheesecake which both sounded and looked delicious!
- 200 grams of digestive biscuits
- 75 grams of butter (melted)
- 300 grams white chocolate (I used Milkybars)
- 284 millilitres double cream
- 250 grams of soft cheese
- 250 grams mascarpone cheese
- 200 grams of raspberries (fresh or frozen). Tip: Straining frozen berries will allow the cake to set better.
You can easily find these ones Amazon.
- Mix the crushed biscuits with melted butter and pour into a lined cake tin.
- Press the mixture into the bottom of the tin before smoothing it over with the back of a spoon.
- Place in the fridge to cool while you make the topping.
- Melt the white chocolate in a bowl over some gently simmering water.
- Beat the cream, soft cheese and mascarpone in a bowl until combined.
- Stir the melted white chocolate into the creamy cheese mixture.
- Scatter a third of the raspberries onto the biscuit base and cover with a third of the creamy topping; repeat twice more. (I made sure that the last layer of cheese covered the raspberries before marbling the leftover raspberry juice on top).
- Chill overnight or preferably for 24 hours.
Why not mix it up a bit?
Switch the digestive base for ginger nuts, shortbread or Oreos or replace the raspberries with blueberries or forest fruits.
The cheesecake tasted delicious, and everyone enjoyed it! I would make it again but use fresh berries instead to set quicker.
What’s your favorite kind of cheesecake?