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Tuesday, 22 April 2014


I've mostly spent the last few weeks of my Easter holidays tucked away in my room lazily revising a mix of Ethnography, Regression Models and the Latin America Pink Block whilst listening Pink Floyd, but of course I made room to bake! To coincide with our Easter dinner (we had TURKEY...don't ask) I made a white chocolate and raspberry cheesecake; indulgent and rich, you don't need any extra cream on top of this. If you want a perfectly smooth and creamy cheesecake, look no further, this is the recipe for you.

For the base; blitz 200g of digestive biscuits, or oatcakes, shortbread etc- whatever you're feeling really and mix in 50g of melted butter, making sure it's all evenly distributed. Line a deep 20cm cake tin with some of the butter and press in the biscuit mixture to make an even base- use a spoon to flatten it out a bit. Then put this in the fridge to cool whilst you make the filling. 

Put 2 sheets of leaf gelatine in a bowl with water and leave to soften for 10 mins. Break up 300g of white chocolate and melt alongside 100ml of double cream in a heatproof bowl over a pan of barely simmering water (we've gone over before why this is the best way eh). Take out the softened gelatine and squeeze the water out of it with your hands. Take the melted chocolate mix off of the heat and mix in the gelatine until all combined. Afterwards, whisk 200ml of double cream until stiff and in a separate bowl beat together 250g of cream cheese with 90g of caster sugar. Fold the cream and chocolate mix into the cheese mix and lastly pour in around 250g of raspberries; do this softly but it doesn't matter if they break up a little. Cover with Clingfilm and leave to set in the fridge over night. When ready to serve, decorate however the hell you want! I went with a small mountain of summer fruits and white chocolate shavings. Equally acceptable and for those who like a challenge is a model replica of the Taj Mahal made from only white chocolate. Good Luck!

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