I love cheesecakes. Out of all the cakes in the world cheesecake is the one I find the most tempting. I have always known that cheesecakes take a lot of effort to make. Triple mincing the curd cheese, beating the egg whites, baking at strict and stable temperature – all required a lot of time and skills, which meant cheesecake was a rare and special treat. Only when I came to Ireland I discovered the non-baked cheesecakes. I was a bit apprehensive at first. It seemed like a “shortcut” sort of cheesecake. And I do not believe trying to cut the corners is worth it. That said, this cheesecake wowed me. Simple in every way. Yet special. And surely, always a treat.
Out of all cheesecakes I make this one is one the easiest, quickest and crowd pleasing. The recipe comes from one of my first, and one of my favourite, cookbooks Nigella Express , however I gave it a little twist that makes it simply divine and irresistible. Even for those on a diet. Or for those not quite into cheesecakes. The idea to use frozen raspberries and raspberry syrup came, as with lots of great ideas quite spontaneously. I basically had no cherries or cherries compote and was trying to find a worthy substitute. The effect exceeded expectations and the raspberry cheesecake became a bit of my signature cake.
125 g digestive biscuits
75 g soft butter (make sure you get it out of the fridge a few hours ahead or use this little trick)
300 g cream cheese
60 g icing sugar
1 tsp vanilla extract
1/2 tsp lemon juice
250 double cream
250 g frozen raspberries
3 tbs of raspberry syrup (could possibly be replaced with some melted raspberry sorbet)
Blitz the biscuits in a food processor or with a hand held mixer until they turn into tiny crumbs.
Add the butter and blend together.
Place the mixture in a 20 cm springform (or a few mini ones that you can see in the pictures). Press to level it leaving a little bump round the edges. Put into the fridge while you prepare the cheesy filling.
In a medium bowl beat together the cream cheese, icing sugar, vanilla extract and lemon juice until smoothly combined.
In a separate bowl whip the double cream (be careful not to over-beat and stop as soon as you see little peaks forming). Fold the whipped cream into the cream cheese mixture.
Spoon your white cheese and cream mixture onto the cold base and smooth the top. Leave in the fridge for at least 2 hours.
When you are ready to serve take the cheesecake out of the springform, sprinkle frozen raspberries on the top and pour over some raspberry syrup.
Best to eat straight away. I honestly never had to put it back in the fridge as it is gone in no time.
Hope you will fall in love with it too.