By special request, I made this cheesecake recently for our daughter’s 14th Birthday. It’s the one dessert she always orders off the menu and this one got a definite thumbs up!
I normally make baked cheesecakes but this no-bake one is really light, summery and fruity especially when you make a fresh rapsberry conserve to serve with is.
- 220g digestive biscuits
- 60g melted butter
- 225g white chocolate. I use Callebaut but any good quality white chocolate will do
- 300ml double cream
- 250g full fat cream cheese (Philadephia works well)
- 250g mascarpone cheese
- 250g fresh raspberries
- 50g caster sugar
- 1 tbsp lemon juice
- Start by making the crumb base. Blitz the digestives in a food precessor then add in the melted butter to combine. Tip into a 20cm springform tin, greased and the base lined with parchment paper. Press the crumb firmly in the base, smoothing over with the back of a large spoon. Chill in fridge or freezer until needed.
- To make the filling start by adding the white chocolate and 3 tsbp of the cream to a heatproof bowl over a pot of siummering water. Stir until melted, it should be glossy and smooth. Remove and leave to side.
- In another bowl add the remaining cream, the cream cheese and mascarpone and beat together until smooth and becoming firm. Don’t overbeat, it should be spreadable not stiff. Fold in the melted chocolate then add a generoud handful (or more) of the fresh raspberries. You want these to be scattered throughout the filling in the cake.
- Tip the mixture over the crumb based and spread evenly then return to fridge to chill for at least 3 hours or overnight.
- Make the rapsberry conserve by simmering the remaining raspberries with the sugar and lemon juice for approx 5 minutes. Serve this on the side or poured over the cheesecake.