Ingredients: |
Ingredients: For the base
200g digestive biscuits
100g butter
For the cheesecake
3 tbsp. water
1x11g sachet gelatin
150g fresh raspberries
2 tbsp. icing sugar
454g cream cheese
225g castor sugar
2 tsp. pure vanilla extract
400ml double cream
To decorate
300g mixed fresh berries, including raspberries, strawberries, blackberries and redcurrants
75g white chocolate, broken into pieces
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Directions: |
Directions:Put the biscuits into a plastic bag and crush with a rolling pin to turn into crumbs. Melt the butter in a fairly large pan and stir in the crumbs. Spread the mixture over the base of an 8 inch loose-based cake tin. Press down and flatten with a potato masher, then place in the fridge.
Meanwhile, put the water in a small saucepan and sprinkle over the gelatin. Leave to stand for 5 minutes. Place over a very low heat and stir gently for 1 minute, just until the gelatin has dissolved. Do not allow to boil. Remove from the heat and set aside to cool.
Put the raspberries and icing sugar in a blender and whizz, then press through a sieve into a bowl to get rid of the seeds. Set aside.
Beat the cream cheese, caster sugar and vanilla extract together in a bowl for a couple of minutes, then stir in the cooled gelatin. Whip the cream until thick, taking care not to over beat it, then stir into the cream cheese mixture.
Remove the cake tin from the fridge and spread one-third of the cream cheese mixture over the base. Using a skewer, swirl a few tablespoons of the raspberry puree into the mixture to make a ripple effect. Repeat with half the remaining cream cheese mixture, being careful not to disturb the layer underneath too much. Spread the remaining cream cheese mixture on top and level the surface with a palette knife. Swirl the remaining puree over the top, then put in the fridge to set.
When set, arrange the berries on top. Melt the chocolate in a heatproof bowl over a pan of simmering water. Spoon into a piping bag fitted with a small plain nozzle and pipe over the fruit. Serve the cheesecake cut into slices. Serves 8. |
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