Charmingly Cheerful Cheesecake


My finished article

Prep Time: 20-30mins, with at least 12 hours to cool in the fridge. You can check if it’s ready by pressing the middle. If it’s firm, grab a fork

Serves 6 – (Depends really, if you don’t like to share, it serves one!)

Everything you’ll need to make heaven on a plate

How Much? Buttery Biscuit Base
75g (2.5oz) Digestive biscuits, crushed
75g (2.5oz) Gingernut biscuits, crushed
75g (2.5oz) Butter, melted
How Much? Deliciously Creamy Filling
600g (1.3lb) White chocolate, broken into pieces
75g (2.5oz) Butter, melted
1/2 pod or2tsp /td> Vanilla pod or vanilla essence
500g (17oz) Cream cheese (Philadelphia!)
50g (1.7oz) Caster sugar
180ml Whipping cream
1 punnet Fresh raspberries, but keep a few aside for decoration

Making Magic

The best advice I can give you is to take your time over the preparation. What you’re aiming for is a cheesecake that not only tastes amazing, but looks fantastic

For the buttery biscuit base…

  1. First you’ll want to grease the base and inside of the springform tin with some butter. Easiest way to do this is with a clean hand! Scoop some butter onto your fingers and thoroughly grease the tin
  2. Break up your biscuits into quarters by hand and put into a sandwich bag
  3. Grab a rolling pin, twist up the bag and smash the biscuits to a crumbs. Best to lay the bag on the counter and not try to smash the biscuits in mid air – accidents may ensue!
  4. Melt the butter slowly in a saucepan on a low heat. This way, the butter doesn’t burn or reduce
  5. Stir the smashed biscuits into the butter and then press the buttery biscuits into the base of the tin
  6. Pop the tin and the base into the fridge while you make the filling. Your base will be nice and firm by the time you go to add the filling

For the creamy filling…

  1. In a bowl, use a wooden spoon (or hand mixer for the lazy and hungry) to mix the cream cheese, caster sugar and whipping cream to a smooth consistency and then leave to one side
  2. Bring a pan of water to boil on the hob then lower the heat to simmer
  3. Add a heatproof bowl (pyrex or glass!) to the top of the pan so that the bottom of the bowl just sits in the water
  4. Drop the butter into the bowl. When half melted, add the broken up chocolate. (MilkyBar all the way, but cheap economy chocolate also tastes brilliant)
  5. Don’t just let the chocolate melt, encourage it by stirring with a metal spoon. When it’s almost melted, add the vanilla and stir it well
  6. Take the bowl off the saucepan and let it cool for a moment, but not too long as we don’t want the chocolate to set!
  7. Use a spatula to scrape the white chocolate into the creamy mix and mix the two together
  8. Using a silver spoon, very gently fold the raspberries into the mix. You have to do this gently so that they don’t burst and release the juice
  9. Place into the fridge and don’t touch it for at least 12 hours! It will be ready when the mix is firm to touch

To Serve…

Use a silver dinner knife and gently edge around the tin, freeing the delicious cheesecake from the sides. Pop off the springform sides and try not to devour too quickly!

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