STRAWBERRY RIPPLE CHEESECAKE RECIPE
Posted January 16, 2014on:
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I have got simpler cheesecake recipes – which I might blog sometime – but I made this one at Christmas, and although it was a struggle to get it out of the tin (my fault, not the recipe’s I hasten to add), it was delicious. Serves 16 apparently.
. 100g chocolate biscuit crumbs (I used Hob Knobs)
. 3 tablespoons caster sugar
. 50g melted butter
. 280g strawberries (or raspberries if you prefer)
. 2 tablespoons caster sugar
. 2 teaspoons cornflour
. 125ml water
. 360g white chocolate, chopped
. 120ml single cream
. 200g Philly cream cheese
. 100g caster sugar
. 3 eggs
. 1 teaspoon vanilla extract
. bash biscuits into crumbs (I put them in a plastic bag and then hit them with a rolling-pin). Then mix biscuit crumbs together with 3 tablespoons sugar and melted butter. Press into the bottom of a lined springform tin.
. In a saucepan combine the strawberries (or raspberries), 2 tablespoons sugar, cornflour and water. Bring to the boil and continue boiling for 5 minutes, or until the sauce is thick. Strain the sauce through a mesh strainer to remove the seeds.
. In a metal bowl over a pan of simmering water, melt white chocolate with the cream, stirring occasionally until all lumps are removed and it is smooth.
. In a large bowl, mix together the Philly cheese and 100g sugar until smooth. Beat in eggs one at a time. Blend in vanilla and the melted chocolate. Pour half of the mixture over the biscuit base. Spoon 3 tablespoons of the strawberry sauce over the cheesecake mixture. Pour the remaining mixture into the tin, and again spoon 3 tablespoons of the strawberry sauce over the top. Swirl the mixture with the tip of a knife to give it a ripply, marbled effect.
. Bake at 170C/Gas mark 3 for roughly an hour, or until the filling is set. Cool, cover with clingfilm and then refrigerate for about 6-8 hours before removing from the tin.