Written by Guest in Cakes + Treats

Our Mum shares with us another one of her famous dessert recipes.

 

I like to make this dessert for special occasions; it’s a hit with everyone – except those on a diet! It cuts into many portions as you only need a small slice as it is very rich. At this time of year it can be served with a damson coulis, the sharp damson blends well with the sweetness of the cheesecake. It can also be gluten free if you substitute with gluten free digestive biscuits which are available from most supermarkets.

Ingredients

Serves 8-10

300g digestive biscuits
100g butter
200ml double cream
300g white chocolate
400g full fat cream cheese (I prefer Philadelphia)
3 eggs whisked lightly

for the blackcurrants:

200g blackcurrants
1 tablespoon caster sugar/ sugar to taste

Method

  1. Place the biscuits in a blender until crumbly but not too fine. Melt the butter and mix in the biscuits and bring together.
  2. Place the mix in a lined base of a 23cm springform tin and press down with the back of your wooden spoon until compact. Bake in a preheated oven at 180 c for about 10-15 mins and bring out to cool on a wire rack.
  3. Turn your oven down to 140c
  4. Meanwhile, break the white chocolate into pieces and put into a large bowl. In a pan, heat the cream until nearly boiling and then turn the heat off and add the broken chocolate pieces. Stir until fully melted. Leave to cool slightly.
  5. In another bowl, whisk together the soft cheese and eggs.
  6. Prepare your springform tin containing the biscuit base. Encase the tin with a double layer of foil and then around this, wrap clingfilm to make the tin watertight whilst baking. Place your springform tin in a large roasting tray.
  7. Mix the chocolate and cream to the cheese and egg mix and blend well. Pour this over the biscuit base in your tin. Half fill the roasting tin with boiling water so it comes up the side of your springform tin and keep the foil open so that the cheesecake mixture isn’t covered. Bake in the oven for 45-50 minutes.
  8. Once this time has lapsed, turn the oven off and open the door to leave it slightly ajar for a further 2 hours.
  9. Remove the cheesecake from the roasting tin and detach the clingfilm and foil wrapped around your springform tin.
  10. With the blackcurrants, in a pan soften your fruit over a low heat and add the sugar. Stir well then leave to cool.
  11. Assemble your cheesecake. Remove from springform tin and place on a presentation plate and spoon over your blackcurrents.

 

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